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Pikanta Oxrulader (Beef Stuffed W/Anchovies A)

Pikanta Oxrulader (Beef Stuffed W/Anchovies A recipe image
This classic dish features tender top round beef slices pounded thin and stuffed with a rich mixture of saut&# 195;©ed onions and anchovies. The anchovies melt into the onions, creating a deep, umami-packed flavor that complements the mild beef perfectly. Rolled up and lightly seared or baked, these rolls offer a satisfying texture and elegant presentation. It is an excellent choice for a special weeknight dinner or a hearty lunch. The combination of buttery onions and salty anchovies provides a robust taste experience without being overpowering. Serve with simple sides to let the beef rolls shine.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1230.3
Description
This classic dish features tender top round beef slices pounded thin and stuffed with a rich mixture of saut&# 195;©ed onions and anchovies. The anchovies melt into the onions, creating a deep, umami-packed flavor that complements the mild beef perfectly. Rolled up and lightly seared or baked, these rolls offer a satisfying texture and elegant presentation. It is an excellent choice for a special weeknight dinner or a hearty lunch. The combination of buttery onions and salty anchovies provides a robust taste experience without being overpowering. Serve with simple sides to let the beef rolls shine.
Ingredients
  • 2 pounds Top round steak
  • 4 tablespoons Butter
  • 4 tablespoons Vegetable oil
  • 1 cup Onion, finely chopped
  • 2 tablespoons All-purpose flour
  • 16 fillets Flat anchovy fillets, washed and dried
  • 1/2 cup Water
  • To taste Salt and fresh ground pepper
Directions
  1. 1
    Place the top round steak between two sheets of wax paper or plastic wrap. Pound the meat using a meat mallet, the flat side of a cleaver, or the bottom of a heavy pot until each slice is approximately 1/8 inch thick.
  2. 2
    Trim the pounded meat slices into eight uniform rectangles, each measuring approximately 6x3 inches. Season both sides lightly with salt and pepper.
  3. 3
    Heat 1 tablespoon of butter and 2 tablespoons of vegetable oil in a small skillet over medium heat.
  4. 4
    Add the finely chopped onions to the skillet. Sauté for 5 to 8 minutes, stirring occasionally, until the onions are tender and golden brown.
  5. 5
    Remove the skillet from the heat. Stir in the flour and the drained anchovy fillets until the anchovies are broken up and coated with the onion mixture.
  6. 6
    Return the skillet to low heat and cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste. Stir in the water to create a thick paste. Remove from heat and let cool slightly.
  7. 7
    Divide the onion-anchovy mixture evenly among the eight beef slices. Place the filling along the center of each slice.
  8. 8
    Roll each beef slice tightly around the filling to form a cylinder. Secure each roll with a toothpick if necessary.
  9. 9
    Heat the remaining 3 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium-high heat.
  10. 10
    Sear the beef rolls on all sides until browned and cooked to your desired doneness, approximately 3-4 minutes per side. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1230.3kcal
% Daily Value *
Total Fat 72.6g112%
Saturated Fat 30.4g152%
Cholesterol 372.3mg125%
Sodium 326.9mg14%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 131.7g264%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the anchovies are too salty for your taste, you can rinse them thoroughly under cold water before using them in the filling.

For a richer sauce, deglaze the skillet after searing the rolls with a splash of beef broth or white wine, scraping up any browned bits.

Ensure the beef slices are pounded evenly to prevent tearing when rolling. If the meat is too thick, it may not cook evenly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little butter to maintain moisture.

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