Yield: 1 servings
|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.