Dishwashboy
03-15-2008, 08:31 AM
1 kilo topside beef, cut into very large slices
1 onion, chopped finely
2 pieces dill pickles, sliced lengthwise
1 tsp prepared mustard
Beef fat, sliced
Salt and pepper
1 tsp soy sauce
Flatten slices of beef and spread with mustard, top with onions and sprinkle with salt and pepper. Arrange sliced pickle and beef fat over onions; roll tightly and fasten with toothpicks. Heat a small amount of fat and brown the rolls; when golden brown add a little water and simmer about one hour or until tender, turning once in a while to prevent burning. When almost done, add soy sauce. Make gravy: Mix ½ tsp flour and enough water to make a thin paste; add to the liquid where the rolls have been boiled and put back into boil.
1 onion, chopped finely
2 pieces dill pickles, sliced lengthwise
1 tsp prepared mustard
Beef fat, sliced
Salt and pepper
1 tsp soy sauce
Flatten slices of beef and spread with mustard, top with onions and sprinkle with salt and pepper. Arrange sliced pickle and beef fat over onions; roll tightly and fasten with toothpicks. Heat a small amount of fat and brown the rolls; when golden brown add a little water and simmer about one hour or until tender, turning once in a while to prevent burning. When almost done, add soy sauce. Make gravy: Mix ½ tsp flour and enough water to make a thin paste; add to the liquid where the rolls have been boiled and put back into boil.