Rund rouladen

Yield: 1 servings

Measure Ingredient
2 pounds Minute Steaks; (I prefer Frozen)
½ cup Sliced or chopped mushrooms
1 large Carrot; shaved thin
¼ cup Minced onion
¼ \N Prepared mustard; (I prefer spicey brown)
32 ounces Marinara or Tomato Sauce of Choice

Allow Minute Steaks 30 minutes to defrost a bit. In center of mildly defrosted steaks place the following: A teaspoon of mustard - spread thinly, A teaspoon of minced onion, A teaspoon of mushrooms, About 4 or 5 strands of shaved carrot.

Roll jelly roll fashion, secure with toothpicks if necessary, and brown the roll-ups in a heavy frying pan. They brown very quickly! After all the roll- ups have been browned, degrease them as you see fit, and place them in layers, in a large oven-proof dish. Cover the rouladen with the Marinara or Tomato Sauce. Seal with foil and bake at 350 for 30 minutes.

As there is plenty of tomato-gravy, I serve these with noodles.

Serves 4 - 6

Posted to JEWISH-FOOD digest by FBabbette@... on Jan 21, 1999, converted by MM_Buster v2.0l.

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