Rollklops

Name: Rollklops
Total time: 1 h 30 min
Yield: 4 to 6 servings
Cuisine: eastern european
Ingredients: 2 pounds beef round; 1/2 pound bacon; 3 medium onions; 2 slices sour rye bread; Salt and pepper to taste; 3 cups water; 10 whole black peppercorns; 1 teaspoon salt; 4 bay leaves

Recipe from Helene Celmina

Adapted by Ann Barry

Total Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FROM LATVIA, FOODS OF HEARTY CONTRAST

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Ingredients

Yield:4 to 6 servings

2pounds beef round
½pound bacon
3medium onions
2slices sour rye bread
Salt and pepper to taste
3cups water
10whole black peppercorns
1teaspoon salt
4bay leaves

Ingredient Substitution Guide

Preparation

Step 1
Slice meat into ¼-inch-thick slices, and pound with a cleaver to tenderize it.
Step 2
Cut the bacon into noodlelike ribbons.
Step 3
Cut each onion into 8 pieces.
Step 4
Cut the bread into 1-inch pieces.
Step 5
Mix the bacon, onion and bread together.
Step 6
Sprinkle each slice of meat with salt and pepper to taste. Put 1 tablespoon of the bacon mixture in the center of each piece of meat. Roll up the meat, and tie each piece with white thread.
Step 7
Fry the meat in a skillet until brown all over.
Step 8
In a large pot, with 3 cups of water, add the bay leaves, whole peppercorns and salt.
Step 9
Put all meat rolls into the pot, bring to a boil, and simmer for 1 hour.
Step 10
Cool the meat rolls, and remove thread.
Step 11
Serve warm.