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Beef Rouladen in Burgundy Sauce
Book Information
The Professional Chef (8th Edition)
Page: 648
Ingredients
All-Purpose Flour
Beef Bottom Round
Burgundy or Dry Red Wine
Demi-Glace (p. 383), Jus de Veau Lié (p. 382), or Espagnole Sauce (p. 382)
Garlic
Gherkin
Onion
Rouladen Stuffing (page 648)
Tomato Purée
Vegetable Oil
Tags
Braising and Stewing