SwampGas
08-19-2003, 11:24 PM
you need:
<ul> top cut chipped (the meat is about the size of your hand...a centimeter at the thickest). get as much as you want to make. i use about 3 pounds.
string (go get medium cotton twine from walmart in the hardware dept)
salt
pepper
dill weed (or fresh dill)
dried parsley (or fresh parsley....you may replace this with thyme for a slightly different taste)
some nice dark bergundy red wine (minors can buy "cooking wine" at your grocery store...12% alc by vol (24 proof))
flour
carrots (small prefered)
a stalk of celery
onion
beef broth (2 cans or make it yourself)
butter or margarine
mushrooms if you want
clove of garlic (or galic powder)[/list]
1) cut pieces of string about the width of your body
2) lay the meat down and salt/pepper them to taste....it doesn't dilute or go away, so don't put more than you like.
3) roll the meat up and then wrap the string around it to keep it rolled up. don't tie it...and it won't come off.
4) put flour in a bowl and roll the meat rolls around to get them coated in flour
5) cut up the carrots into pieces the size of your pinky. the full size carrots should be cut length wise, then cut those in half length wise, then cut them all to the length of your pinky. you could dice them up into rounds, but they'll fall apart.
6) mash up half a clove of garlic (if you use fresh garlic)
7) cut the stalk of celery in half
8) dice up the onion and put half in if it's the size of your fist. use the entire onion for smaller ones.
9) take a big pot (the big kind you cook spaghetti in) and melt enough butter in the bottom to give it a a nice pool of butter (i use about 2-3 tablespoons). make sure the pot is HOT.
10) throw the meat rolls in and brown them on all sides (cook it until the outside is brown and seared). it may take 2 or 3 rotations of meat if they all don't fit in the bottom of the pot. add more butter as necessary. set browned meat aside.
11) put a little beef broth in the pot...just enough to cover the bottom. scrape up all the gunk in the bottom so it floats freely. that's your flavor.
12) return the meat rolls (all of them...even if they don't fit on the bottom) to the pot.
13) put the rest of the beef broth in, garlic, carrots, celery, mushrooms, onions, dill, parsley or thyme.
14) stir it up, bring to a boil, cover, reduce heat, simmer for 2 hours.
15) do something
16) put a heaping tablespoon of flour in to thicken the sauce.
17) put wine in to taste. i use about 1/3 of the cooking wine bottle (little bigger than the size of a beer bottle). the more you use, the sweeter it will taste. stir it up.
18) you can either unwind the string before serving or after...
19) serve with a dark red wine
you'll have to play with the amount of the ingredients per taste. use the first time you make it as a measure. mine came out pretty good from just comparing the ingredients to how strong i like them in other dishes. you can't screw up a stew <img src=smilies/magbiggrin.gif>
<P ID="signature"><marquee direction=right scrollamount=10>http://www.zophar.net/personal/swampgas/hsrun.gif</marquee></P>
<ul> top cut chipped (the meat is about the size of your hand...a centimeter at the thickest). get as much as you want to make. i use about 3 pounds.
string (go get medium cotton twine from walmart in the hardware dept)
salt
pepper
dill weed (or fresh dill)
dried parsley (or fresh parsley....you may replace this with thyme for a slightly different taste)
some nice dark bergundy red wine (minors can buy "cooking wine" at your grocery store...12% alc by vol (24 proof))
flour
carrots (small prefered)
a stalk of celery
onion
beef broth (2 cans or make it yourself)
butter or margarine
mushrooms if you want
clove of garlic (or galic powder)[/list]
1) cut pieces of string about the width of your body
2) lay the meat down and salt/pepper them to taste....it doesn't dilute or go away, so don't put more than you like.
3) roll the meat up and then wrap the string around it to keep it rolled up. don't tie it...and it won't come off.
4) put flour in a bowl and roll the meat rolls around to get them coated in flour
5) cut up the carrots into pieces the size of your pinky. the full size carrots should be cut length wise, then cut those in half length wise, then cut them all to the length of your pinky. you could dice them up into rounds, but they'll fall apart.
6) mash up half a clove of garlic (if you use fresh garlic)
7) cut the stalk of celery in half
8) dice up the onion and put half in if it's the size of your fist. use the entire onion for smaller ones.
9) take a big pot (the big kind you cook spaghetti in) and melt enough butter in the bottom to give it a a nice pool of butter (i use about 2-3 tablespoons). make sure the pot is HOT.
10) throw the meat rolls in and brown them on all sides (cook it until the outside is brown and seared). it may take 2 or 3 rotations of meat if they all don't fit in the bottom of the pot. add more butter as necessary. set browned meat aside.
11) put a little beef broth in the pot...just enough to cover the bottom. scrape up all the gunk in the bottom so it floats freely. that's your flavor.
12) return the meat rolls (all of them...even if they don't fit on the bottom) to the pot.
13) put the rest of the beef broth in, garlic, carrots, celery, mushrooms, onions, dill, parsley or thyme.
14) stir it up, bring to a boil, cover, reduce heat, simmer for 2 hours.
15) do something
16) put a heaping tablespoon of flour in to thicken the sauce.
17) put wine in to taste. i use about 1/3 of the cooking wine bottle (little bigger than the size of a beer bottle). the more you use, the sweeter it will taste. stir it up.
18) you can either unwind the string before serving or after...
19) serve with a dark red wine
you'll have to play with the amount of the ingredients per taste. use the first time you make it as a measure. mine came out pretty good from just comparing the ingredients to how strong i like them in other dishes. you can't screw up a stew <img src=smilies/magbiggrin.gif>
<P ID="signature"><marquee direction=right scrollamount=10>http://www.zophar.net/personal/swampgas/hsrun.gif</marquee></P>