|LEAVES FROM OUR TUSCAN KITCHEN|
|by Janet Ross|
Leaves from our Tuscan Kitchen was first published in 1899 and became a classic both in its own time, and from the many later printings, a classic...
1 - 10 of 17 for steak roulade
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Pound steaks with meat mallet. ... in oven 50 minutes at 375 degrees. Uncover and bake an additional 15 minutes. Slice and serve with horseradish sauce.
Combine flour, salt, pepper and paprika. Pound flour into meat. Cut meat into 5 to 6 servings. Combine dry onion soup mix and raw potato. Place ...
In 10 inch ... with toothpicks. Brown roulades on all sides ... tomatoes. Bring to a boil. Cover, reduce heat and simmer for 1 hour. Makes for servings.
Cut steak into 12 long ... sauce if desired. Optional: After browning, put in casserole and bake 1 1/2 hours at 350 degrees. This dish freezes very well.
Wipe beef with ... and butter. Brown roulades, a few ... or until roulades are heated. If sauce seems too thick, stir in a little more red wine. Serves 8.
Combine flour, sugar, ... well. Add catsup, steak sauce, salt, dry ... minutes. Add herbs and cheese, stirring until cheese melts slightly. Remove from heat.
Butterfly round steak and pound out ... tightly, and tie with string. Roast in 350 degree oven for approximately 20 minutes. Remove from oven. Cool, slice thin.
Spread stuffing over seasoned flank steak. Roll meat ... saucepan. Add sherry. Serve this sauce over sliced meat. This could be a nice evening dinner for two.
Flatten the strip steaks with a meat ... and brown the roulades on all sides. ... with fresh parsley and serve. Serves: 4. (Prep and Cooking Time: 2 hours)
Cover and cook slowly 1 1/4 hour. Add water to prevent burning. Thicken broth and pour over meat rolls before serving.
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