Anna Marias Rouladen Recipes

ANNA MARIA'S ROULADEN - RACHAEL RAY

Anna Maria's Rouladen - Rachael Ray image

One of Steingrim's favorite dinners is rouladen - I make it a couple times a month. Rachael Ray's recipe that she got from her grandmother is quick and easy and very tasty, and that's the basic recipe I use. Instead of serving it with dumplings as Rachael does, however, I make sauteed mushrooms and mix them into the sauce. Delicious!

Provided by Julesong

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 slices bacon
1 tablespoon butter
1 tablespoon olive oil
3 cups sliced fresh mushrooms
1 1/4 lbs beef sirloin, cut into 1/ 4-inch thick slices (just over 1 pound, ask the butcher to cut the meat 1/4 inch thick)
salt and pepper
4 tablespoons Dijon mustard
4 tablespoons chopped flat leaf parsley
4 dill pickle spears
toothpicks or kitchen twine
2 tablespoons extra virgin olive oil
2 tablespoons butter, cut into pieces
2 tablespoons flour
2 cups chicken stock
1/4 cup sour cream
chopped flat leaf parsley, for garnish

Steps:

In a skillet over medium heat, cook the bacon until just crispy; remove and set aside.
Add the butter and 1 tablespoon olive oil to the skillet with the bacon drippings, then saute the sliced mushrooms until they soften and begin to get crispy - cook them to your desired texture; remove and set aside.
Season the thin slices of meat with salt and pepper, then spread 1 tablespoon of Dijon over each slice and sprinkle each with 1 tablespoon parsley.
Near the bottom edge of each slice of meat, place 1 slice of cooked bacon and a pickle spear.
Roll the slices of meat up around the fillings and secure closed with a toothpick or kitchen twine.
Over medium-high heat in a skillet, heat the extra virgin olive oil then add the secured meat rolls and sear and cook the rolls on 4 sides, about 3 minutes per turn; remove rolls and set aside.
Add the 2 tablespoons butter to the skillet and let it melt, then sprinkle in the flour and stir it together with a whisk for 2 minutes.
Add the chicken stock and whisk, scraping the sides and bottom of the pan to get the browned bits.
Add the cooked mushrooms, season sauce with salt and pepper, stir in the sour cream until well incorporated, and remove from heat.
Remove the toothpicks or twine securing the meat, transfer rolls to serving platter, pour the mushrooms and sauce over the rolls, garnish with chopped parsley, and serve.
Note: Rachel makes sauteed red cabbage to go with this; you could also make buttered noodles to go with, if you like.

NANA'S ITALIAN ROULADE

Nana's Italian Roulade image

My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

6 bacon strips
2 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef flank steak (1-1/2 to 2 pounds)
1/4 cup grated Parmesan cheese
3 hard-boiled large eggs, sliced
1/4 cup minced fresh parsley
2 tablespoons olive oil
3 jars (24 ounces each) meatless pasta sauce
Hot cooked spaghetti
Additional minced fresh parsley

Steps:

Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.

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