Beef Roulades in Cream Sauce

This recipe was taken and adapted from 'Moose Roulades in Cream Sauce with Uncooked Lingonberries'  from TV series 'Planet Food Scandinavia' Recipe:



Ingredients:

500g beef fillet 
50g bacon
8 cornichons
8 toothpicks
1 quartered onion
1 beef stock cube or 1 cup of actual stock
2 dl cream
2 tbsps flour (for thickening)


Preparation:
Slice the meat into 8 equal slices and pound them. Season lightly
with salt and pepper on one side. Put one bacon-wrapped cornichon on
each slice of the meat and roll it up, securing the roulades with
toothpicks.

In a pot, bring to the boil 5dl of water, together with the beef
stock cube and the onion. Heat a skillet with butter. When the foam
subsides, add the roulades and brown them well on all sides.

Place the roulades in the pot with the bouillon and simmer for
about 15-30 minutes. The cooking time can vary depending on the age
and quality of the meat. Remove a roulade to check - they should be
tender but not boiled to shreds.

Once the roulades are sufficiently cooked, remove and let them cool
slightly while you make a sauce from the bouillon and meat juices.
There should be about 3 dl left of the bouillon - whisk together with
the flour and the cream, making sure there are no lumps. Whisk this
into the boiling meat juice, stirring constantly for about 5 minutes.

Season to taste. Remove the toothpicks and return the roulades to the sauce.



Excellent with green salad and mashed or boiled potatoes.

Beef and Peppercorn Stew

Ingredients:


1 kg (2 lb 4 oz) chuck steak, cut into bite-size cubes
2 teaspoons cracked black peppercorns (just grounded will do too)
40 g butter
2 tablespoons oil
1 large onion, thinly sliced
2 garlic cloves, sliced
1.5 tablespoon plain flour
2 tablespoons brandy or cognac
750 ml (3 cups) beef stock (chicken stock will do too)
1 tablespoons Worcestershire sauce
2 teaspoon Dijon mustard
60 ml (0.25 cup) cream



Preparation:

Toss the steak in the peppercorns. Heat half the butter and half the oil in a large casserole. Brown half the steak over high heat, then remove and set aside. Repeat for other half.

Add the onion and garlic to the pan and cook, stirring, until the onion becomes golden. Add the flower and stir until browned. Remove from heat.

Combine brandy, sock, Worcestershire sauce and mustard, and gradually stir into the onion mixture. Return to the heat, add the steak and any juices. then simmer, covered, for 1 hour and 45 mins.
 Stir in the cream and season to taste with salt and fresh ground pepper.

Delicious when served with mashed potatoes and green salad.