BEEF AND BECHAMEL LASAGNA
Provided by Melissa d'Arabian : Food Network
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F.
- For the meat sauce: In a large saucepan or small Dutch oven, cook the bacon over medium-high heat until nearly crisp, about 5 minutes. Add the onions and carrots, season with salt and pepper, and cook until softened, another 3 minutes. Add the garlic and cook another minute. Add the ground beef and cook until the beef is no longer pink, 6 to 7 minutes. Deglaze the pan with the wine and add the marinara sauce and cinnamon. Fill the jar one-quarter full with water, swish it around to pick up any sauce left behind, and add it to the pot. Remove from the heat and set aside.
- For the bechamel sauce: Heat the milk in the microwave for 2 minutes. In a large saucepan over medium heat, melt the butter, and then whisk in the flour. Cook, whisking constantly, for 2 minutes. Whisk in the warm milk and cook until thickened, whisking frequently, about 10 minutes. Add the nutmeg, garlic, salt, and pepper and set aside.
- For the cottage cheese layer: In a blender or food processor, add the cottage cheese, egg, and Parmesan, and pulse until the cottage cheese curds are small (the mixture will resemble ricotta). Season with salt and pepper and set aside.
- To assemble: Spray a 9 by 13-inch baking dish with cooking spray. Spread 1/4 cup water plus 1/4 cup meat sauce in the bottom of the pan. Lay 3 noodles crossways in the pan. Divide the cottage cheese mixture in half. Divide the remaining meat sauce in thirds. Divide the grated cheese into fourths. Divide the bechamel into thirds. Add the layers in the following order: cottage cheese, meat sauce, grated cheese, and bechamel. Then, add another layer of noodles, cottage cheese, meat sauce, grated cheese, and bechamel. Finally, add the remaining 3 noodles, meat sauce, grated cheese, and bechamel. Spray a large piece of foil with cooking spray and cover the lasagna tightly. Bake for 50 minutes. Remove the foil and top with the remaining grated cheese and cook an additional 10 minutes, or until the lasagna is bubbling. Allow the lasagna to rest 15 minutes before cutting into squares and serving.
GRANDMA SCHWARTZ'S ROULADEN
This was one of my Grandma Schwartz's recipes. Grandpa Schwartz was a German butcher and this was one of his (and our) favorite meals. It's an extra-special beef entree when served with mashed potatoes made with butter and sour cream. -Lynda Sharai, Summer Lake, Oregon
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings., Meanwhile, cut steak into 6 serving-size pieces; pound with a meat mallet to 1/4-in. thickness. Spread tops with mustard. Top each with 2 carrot pieces and 1 pickle spear; sprinkle with onion. Roll up each from a short side and secure with toothpicks., In a large skillet, brown roll-ups in bacon drippings over medium-high heat. Place roll-ups in a 4-qt. slow cooker. Top with mushrooms, parsnip, celery and cooked bacon., In a small bowl, whisk the soup, wine and Worcestershire sauce. Pour over top. Cover and cook on low until beef is tender, 6-8 hours. Sprinkle with parsley.
Nutrition Facts : Calories 288 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1030mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
(ALMOST) MY GRANDMA'S ROULADEN: MELISSA D'ARABIAN
This is a delicious version of beef rouladen. I have tried a couple recipes over the years and I was not always happy with the tenderness of the meat. In my quest to get tender slice of beef, I sought out a recipe using red wine > a meat tenderizer. I am happy to report that I struck gold with this recipe. The addition of red wine made all the difference. It was fall apart tender. I had hope for nice pretty slices, but that didn't happen. I did modify the recipe just a tad and added 1 C of beef broth so there would be enough liquid to braise the meat in while baking. I'm glad I did or there would not have been enough sauce. Recipe courtesy Melissa d'Arabian and Food Network.
Provided by Chicagoland Chef du
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- In a Dutch oven over medium-low heat, cook the bacon crisp to render the fat. Once the bacon is cooked, remove from pan and set aside. Reserve the rendered bacon fat in pan.
- Begin prepping the meat: If the meat is too thick, you may butterfly to make thinner.
- Salt and pepper the steaks and lay flat on a large cutting board. Pound to tenderize. Flatten to 1/2" if possible. Flip & pound the other side. Repeat as necessary to ensure thinness. I like to cover the meat over & under with a piece of clear plastic wrap to minimize messiness while tenderizing the meat.
- Brush the top side of the slices with enough mustard just to coat.
- Spread with dill pickle relish and bacon / lardons.
- Sprinkle HALF the onion on top of the pickle relish.
- Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine in 3-4 places. Sprinkle with salt and pepper.
- Reheat the bacon fat to the Dutch oven over medium-high heat. Add the meat and brown all sides of the meat.
- Remove the meat from the pan. Add oil if necessary and add the remaining onion, carrot and celery; cook until tender, about 5 minutes. Add the garlic and cook 1 minute.
- Deglaze the pan with the wine. Scrape up any bits off the bottom of the pan, then add in the canned tomatoes with their juice. Add the beef stock.
- Nestle the meat back into the pan, bring to a simmer, cover and bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking. If you need to add a bit more stock, do so. The sauce will be on the thick side and full of the veggies.
- Let rest for 5-10 minutes. Do not remove the twine just yet.
- Slice meat 1" thick with the twine in place or not. It will be fall apart tender and the beef may shred. No worries, it still tastes fantastic! I would suggest using a sharp knife or an electric knife.
- Serve with mashed potatoes, YUM! Ladle the sauce over the meat and potatoes. Enjoy!
Nutrition Facts : Calories 495.2, Fat 29.2, SaturatedFat 10.1, Cholesterol 132.3, Sodium 614.4, Carbohydrate 15.2, Fiber 3.4, Sugar 6.3, Protein 39.5
GRANDMA'S BEEF ROULADEN
My family came to America from Germany in the late 1950's and brought with them many wonderful recipes like this one. This particular dish reminds me of my grandmother's kitchen and waiting for her delicious dinners.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. Layer the steak pieces with a quarter each of pickle slices, carrot sticks and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour. , In a large skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer 1 hour or until meat is tender. Thicken gravy if desired. , Serve with noodles.
Nutrition Facts : Calories 250 calories, Fat 10g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 1012mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
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