|Seafood (Cole's Kitchen Arts)|
|by Lonnie Gandara|
A collection of recipes from dozens of the world's leading chefs, including Paul Prudhomme, Marge Poore, and others.
1 - 10 of 84 for rouladen
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Using a sharp knife, cut meat into 4 to 6 thin, rectangular slices about 1/3-inch thick. Pound, using a meat mallet or the side of a heavy cleaver ...
Thinly slice beef tips and pound flat between waxed paper (or use round steak - the same as what is used to make bracciola; about 1/4-1/2" ...
Mix onion, bacon, mustard, Maggi, salt and pepper. Spread mixture over roulades. Roll up and secure with toothpicks. Brown roulades in cast iron ...
Spread steaks lightly ... well. Place all Rouladen in pot, and ... add water until you have the consistency you desire. Adjust salt and pepper to taste.
Sprinkle salt and ... broth from beef and pour over rouladen. Remove toothpicks from rolls. Let come to a boil again, stirring constantly, until thickened.
Season beef slices ... heavy pan. Add rouladen and brown all ... gravy over rouladen and sprinkle with fresh parsley. Serve rest of gravy on the side. Enjoy!
Season the meat ... beef on the Rouladen, then onions, ... sauce. Return Rouladen to sauce for serving. Serve with mashed potatoes, noodles or Spaetzle.
Lay rouladens out and place ... cook an extra 10 minutes.) Thicken with water and 1/2 flour/1/2 cornstarch. Taste to see if you need more flavor. Serves 4.
Pound the rouladen meat on both ... rolls will touch the bottom and pour gravy mixture over to cover rouladen. Cook 3 hours on top of stove, turn often.
Salt and pepper both sides of meat. On each meat slice place the chopped onion and diced bacon. Roll up meat and wrap with thread to secure (or use ...
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