Norwegian - Boneless Birds (Okserulader) Stuffed Rolled Meat

[Olga Drozd]

Norwegian - Boneless Birds (Okserulader) Stuffed Rolled Meat

In all of the Scandinavian countries this stuffed and rolled meat is a favourite.

2 pounds beef round steak, sliced 1/4 inch thick
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 pound mushrooms, chopped
1/4 pound bacon, diced
2 tablespoons chopped parsley
1 small onion, sliced lengthwise
2 tablespoons all purpose flour
2 tablespoons butter
1/2 cup beef broth
1/2 cup half and half (light cream)

Cut meat into 8 equal pieces.  Place between pieces of plastic wrap.  With flat side of a meat mallet, pound until meat is thin and almost doubled in size.  Sprinkle flattened meat with salt and allspice.  Evenly spoon mushrooms, bacon, parsley, and onion on top of seasoned meat pieces.  Roll up tightly, jelly roll fashion, and secure with wooden picks or tie with cotton string.  Roll meat rolls in flour.  Melt butter in a large, heavy skillet over medium heat.  Add meat rolls; brown on all sides.  As rolls are browned, place in an oven to table casserole dish.  Preheat oven to 300 F.  Add broth and half and half to drippings in skillet; stir over medium low heat until thickened.  Pour over meat rolls.  Cover and bake 1 hour or until meat is tender.  Makes 8 servings.