g0rd0
Junior Member
Posts: 68
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Post by g0rd0 on Jan 8, 2014 15:00:27 GMT -4
1 boneless steak per serving (3 or 4 onces) 1 slice of bacon per steak per steak finely sliced dill pickle (the amount is up to you) 1 cup fine sliced fresh mushroom (this is enough for 6 servings) 1/2 tsp each of salt, pepper, paprika, garlic powder 2 tbsp flour 2 tbsp butter 2 cups stock (chicken, beef, veg you choose) 4 tbsp veg oil hot mustard 1) pound out the steaks (if you think that you have pounded them out enough keep pounding) the thinner the better 2) spread some mustard over the steak, place a strip of bacon diagonally across, place strips of pickle around and slices of mushroom 3) fold 1/2" of the left and right side over and roll (tie the rolls with butcher twine) 4) mix the spices and flour together in a flat pan and dredge the rouladin, save the flour mix 5) in a hot pan add veg oil on high and brown the rouladin set aside 6) turn down the heat to med add butter and remaining mushrooms when melted the remaining flour mixture cook flour for a couple of min then slowly add stock to form a thick gravey 7) put the rouladin in the gravey cover and simmer for an hour hint; if the steak is tough after all of this then you did not pound them thin enough
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Post by lsf on Jan 8, 2014 16:11:47 GMT -4
sounds yummy
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Post by soletitbe on Jan 20, 2014 22:36:40 GMT -4
Now that there sounds good.
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