Pikanta Oxrulader (Beef Stuffed with Anchovies)

2 lb Steak; top round
Salt & fresh ground pepper
4 tb Butter
4 tb Vegetable oil
1 c Onions; finely chopped
2 tb Flour
16 Flat anchovy fillets; washed and dried
1/2 c Water

Cut the meat into 8 slices of 6x3 inches each and pound them to 1/8" thick, between 2 pieces of wax paper with a meat pounder, the flat of a cleaver or bottom of a pot. Trim to the above size. Heat 1 tablespoon of butter with 2 tablespoons oil in a small skillet and saut‚ the onions for 5 to 8 minutes or until tender and golden. Remove from heat and stir in flour. Return to heat and cook 1 or 2 minutes. Reserve 2 tablespoons of this roux for the sauce. Sprinkle each slice of meat with salt and pepper and spread the remaining roux evening over the meat. Lay 2 anchovy fillets on each slice, roll them up securely and either tie with a loop of cord at each end or fasten with a wooden toothpick inserted through the roll lengthwise. Heat the remaining 3 tablespoons of butter and 2 tablespoons of oil in a heavy 10-12" saut‚ pan over moderate heat. When the foam subsides, add the roulades, 4 at a time. Turn them with kitchen tongs to brown on all sides. Arrange the browned roulades in a sinlge layer in a 2 - 2 1/2 quart casserole or baking dish that has a cover. The preparation of the roulades may be done in advance up to this point. Preheat the oven to 350øF. Deglaze the pan by pouring in 1/2 cup of water and boiling for 1 or 2 minutes, stirring to scrape up any bits clinging to the pan. Add the 2 tablespoons of roux that you kept aside and cook over medium-high heat for 2 or 3 more minutes, stirring briskly, until the sauce has thickened. Pour over the roulades, cover and bake for 45 minutes. Serve the oxrulader with mashed potatoes and gherkins or relish.

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