Illinois Horseshoe Meal
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All Comments (44)
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Also, beef needs to be seasoned before rolling up.
It's also best to find the perfect cuts of beef. Don't rely on your local supermarket for quality. The cows they get their meat from weren't butchered early enough.
You want the meat to be very red, moist. This way, you know the meat won't be tough after searing and boiling. Fat marbling is ok but not too much or else they'll shrink tremendously during cooking.
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Haha, rouladen. Cute but no.
Thin, tender slice beef, rolled with sliced ham (we like using sahlen's over here in the states) and a few slices of german barrel pickles (we slice one pickle into about four or five slices) and my mom adds a twist by putting a generous strip of french's honey dijon.
This is then secured with toothpicks and pan seared to seal in flavor before removing to brown onions then we add it in again, add the gravy and let those babies boil til the gravy's ready.
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Just ate here 2 weeks ago. Had to eat 2 times before we left. It was that good!
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Every time I go to Springfield, I have to eat here. The weird thing is that they are only open until lunch.
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I always get the pork tenderloin horseshoe its the best!
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THATS MY KINDA EATING I ALWAYS MIX EVERYTHING UP
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The guy from Man vs Food should guess star in this movie :p
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Oh...that pork chop at 1:02 has me under its spell...
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Haha this is not a good idea to watch on an empty stomache! :)
now im hungry lol
KillaJay2007 3 years ago 6
Oh my god that looks so good! I wanna eat one!
Zukoluver5 3 years ago 6