|by Eve Adamson|
Over the last few decades, nutritional authorities have transformed the way we experience the family meal.
Results 1 - 10 of 27 for beef roulade
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Saute garlic and ... mixture on each beef slice. Roll jelly ... over beef. Cover, reduce heat and simmer 1 hour or until tender. Serve over rice. Serves 6.
Slightly pepper the thin roulades. Salt and ... roulades out, pass the sauce through a strainer, reduce and season to taste. Serve with buttered noodles.
Butterfly round steak and pound out to about 1/4 to 1/8 inch thick. Sprinkle with olive oil, salt, pepper, add chopped fresh garlic and rub into ...
Flatten the strip ... and brown the roulades on all sides. ... 1/2 hours. Remove beef from pan. Combine ... serve. Serves: 4. (Prep and Cooking Time: 2 hours)
Spread stuffing over seasoned flank steak. Roll meat and tie or fasten edge with toothpick. Cook in moderate 350 degree oven for approximately one ...
Wipe beef with damp paper ... and butter. Brown roulades, a few ... roulades are heated. If sauce seems too thick, stir in a little more red wine. Serves 8.
Cut beef into 8 strips ... cover and simmer about 45 minutes, or until tender. Make gravy, adding sour cream just before pouring over beef rolls and serving.
Combine flour, sugar, ... Spoon 1/2 cup beef filling in center ... minutes. Add herbs and cheese, stirring until cheese melts slightly. Remove from heat.
Cut steak into 12 long pieces and pound with meat hammer or saucer. Prepare stuffing, place 1/3 cup on each piece of steak. Roll up. Fasten with ...
1 1/2 tsp. salt 1 c. tomato juice For stuffing, combine all ingredients. Mix well. Cut steaks into 6 pieces. Sprinkle evenly with salt. Place 1/4 cup ...
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