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Roulades or Rolled Meat. Zrasy

4 servings

Ingredients

• 0.88 kg beef from the leg or rib section
• salt (a little)
• pepper (a little)
• bacon strips (a few)
• onion, finely chopped (plenty)
• rye bread, grated (a little)
• 125 g beef, raw, chopped (for the farce)
• 125 g ham, raw, not too lean (for the farce)
• anchovies (for the farce) (a few)
• 1 tablespoon capers (for the farce)
• 1 piece egg (for the farce)
• 2 tablespoons grated breadcrumbs (for the farce)
• 1 tablespoon butter
• water, boiling (a little)
• 1 glass red wine

Instructions

1. For 4 people, plan for 750 g to 1 kg of meat.
2. Cut finger-thick, roughly hand-sized slices from a sturdy piece of meat from the leg or rib section.
3. Lightly pound them with a wooden mallet or the flat side of a cleaver, and sprinkle one side with salt and pepper.
4. Lay a few strips of bacon on top, add plenty of finely chopped onion and grated rye bread, then roll up the meat and tie it with kitchen twine, without knotting.
5. Alternatively, prepare the following filling: Finely chop 125 g raw meat, 125 g raw, not too lean ham, a few anchovies, and 1 tablespoon capers, then mix with one raw egg, 2 tablespoons grated breadcrumbs, and a pinch of pepper.
6. Spread this mixture onto the pounded meat slices, roll them up, and also tie them with kitchen twine.
7. After all roulades are prepared, melt 1 tablespoon of butter in a pot, add the roulades, and brown them on all sides; then pour in a little boiling water, cover the pot tightly, and let the roulades simmer until tender.
8. Shortly before they are done, you can add a glass of red wine to the sauce.

Modernized from a treasured 19th-century German cookbook.