“I hope I am not making it in this business on my sexy looks. I really don’t think it’s that important. But evidently the masses are looking for sex in every picture. And if they want it, I think they should have it. Cinema is meant to entertain, and producers should strive to make the kind of films that people want to see. There’s nothing wrong with making pictures that have sex in them.” — Ingrid Pitt
“I was in a concentration camp as a child and I don’t want to see horror. I think it’s amazing that I do horror films when I had this awful childhood. But maybe that’s why I’m good at it.” — Ingrid Pitt
Ingrid Pitt‘s Beef Roulades
2 lbs. top grade beef round, cut one-half inch thick
1 small clove garlic, optional
salt, freshly ground pepper
3/4 cup cooked ground beef (or leftover steak, veal or chicken)
1/4 cup breadcrumbs soaked on few tsps. milk
handful of minced parsley
1 medium-sized yellow onion, chopped
1 small sour pickle, chopped
2 hard-cooked eggs, chopped pinch of allspice
1 small ripe tomato, peeled and chopped (or few tbsps. tomato paste)
1 1/2 cups dry red wine (or cranberry juice)
butter or vegetable oil (for greasing skillet)
flour (for thickening gravy)
Cut mear into six pieces each measuring about 3 x 4 inches. poud steak to flatten. Rub meat lightly with garlic; season with salt and pepper
Prepare filling by mixing ground meat with breadcrumbs, parsley, onion, pickle, eggs, allspice, salt and pepper to taste. Spread mixture on each steak; coll and tie each steak with cord.
Grease bottom of a large skillet (or Dutch oven) with butter (or vegetable oil). Brown rolls quickly on both sides. Transfer roulades to baking dish (or use Dutch oven), degalzing pan with little water. Add to casserole. Mix tomato (or tomato paste) with wine or cranberry juice; pour over rolls in casserole. Cover, cook in preheated 350 degree F. oven about 45 mins. (or until meat is tender).
Remove roulades to warm platter. Make gravy with pan drippings, thickening with flour if needed.
Serve roulades with an assortment of hot vegetables.
Serving size: 6
Source: Johna Blinn (1970)