Stuffed Beef Rolls
|Well hung thick flank slices||8|
|Stuffing||1 Cup (16 tbs)|
|Butter||3 Tablespoon (For Frying)|
|Gravy||1 Cup (16 tbs)|
|Heavy cream||3 Ounce|
|Soy sauce||To Taste|
|Potato flour||2 Tablespoon, stirred in water|
|Water||1⁄4 Cup (4 tbs)|
1. Pound the beef slices lightly and season with salt and pepper. Place stuffing on top and roll up securely. Fasten with toothpicks.
2. Brown the rolls in the butter.
3. Transfer them to a casserole with a heavy bottom; add beef stock to half the height of the rolls. Simmer rolls slowly, covered, for 50 minutes.
4. Add the cream toward the end of the 50 minutes. Add soy sauce, taste the sauce and correct seasoning, and thicken it with flour stirred in water. Remove toothpicks, transfer the rolls to a serving dish, and pour on the sauce.