Anna Marias Rouladen Rachael Ray Recipes

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ANNA MARIA'S ROULADEN



Anna Maria's Rouladen image

My friend Anna Maria was born in Germany and makes a simple and simply delicious rouladen. I told her I wanted to make it into a 30 minute meal. She said, "Good luck!" By using thin-cut sirloin, rather than slow-cooking meats, I think this recipe comes close. There is no substitute for Anna Maria's, but if you don't know her, try this out:

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 package dumpling mix, (recommended: Panni brand) available on International Foods aisle
4 slices bacon
4 thin slices beef sirloin, just over 1 pound, ask the butcher to cut the meat 1/4 inch thick
Salt and pepper
4 rounded teaspoons prepared Dijon style mustard
4 tablespoons chopped flat-leaf parsley, a couple of handfuls
4 dill pickle spears
Toothpicks or kitchen twine
2 tablespoons, extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into pieces
2 tablespoons all-purpose flour
2 cups good quality chicken stock, available on the soup aisle
1/4 cup sour cream

Steps:

  • Prepare dumpling mix to package directions*. See note:
  • Bring a pot of salted water to a boil. Form several large balls, 2 to 3 inches thick, of dumpling mix. Add to the boiling water then reduce heat and simmer 15 minutes.
  • Place bacon in a skillet over medium heat and render fat by cooking bacon about 3 minutes. As edges just begin to crisp, remove bacon from the skillet and transfer to paper towels to drain.
  • Season slices of sirloin with salt and pepper. Spread each slice of meat with a rounded spoonful of mustard. Top mustard with a generous scatter of chopped parsley. Top seasoned and mustard-coated meat with a slice of bacon and a dill pickle spear each. Place the bacon and pickle off center closer to 1 edge of the meat than the other. Roll the steaks around the filling and secure with toothpicks or kitchen twine. Heat a deep skillet over medium high heat. Add oil, 2 turns of the pan, then meat rolls. Cook meat 2 to 3 minutes, then give it a quarter turn. Cook meat a total of 10 to 12 minutes, then transfer to a plate. Add butter to the meat pot and melt. Add flour to the butter and whisk together, cooking 2 minutes. Add chicken stock to the flour and butter and scrape up pan drippings. Season with salt and pepper. Stir in sour cream and remove from heat.
  • Remove toothpicks or twine from meat. Set meat roll and large dumpling on a dinner plate and cover with sour cream gravy. Quick sauteed cabbage makes a simple side dish, see recipe below.

ANNA MARIA'S ROULADEN - RACHAEL RAY



Anna Maria's Rouladen - Rachael Ray image

One of Steingrim's favorite dinners is rouladen - I make it a couple times a month. Rachael Ray's recipe that she got from her grandmother is quick and easy and very tasty, and that's the basic recipe I use. Instead of serving it with dumplings as Rachael does, however, I make sauteed mushrooms and mix them into the sauce. Delicious!

Provided by Julesong

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

4 slices bacon
1 tablespoon butter
1 tablespoon olive oil
3 cups sliced fresh mushrooms
1 1/4 lbs beef sirloin, cut into 1/ 4-inch thick slices (just over 1 pound, ask the butcher to cut the meat 1/4 inch thick)
salt and pepper
4 tablespoons Dijon mustard
4 tablespoons chopped flat leaf parsley
4 dill pickle spears
toothpicks or kitchen twine
2 tablespoons extra virgin olive oil
2 tablespoons butter, cut into pieces
2 tablespoons flour
2 cups chicken stock
1/4 cup sour cream
chopped flat leaf parsley, for garnish

Steps:

  • In a skillet over medium heat, cook the bacon until just crispy; remove and set aside.
  • Add the butter and 1 tablespoon olive oil to the skillet with the bacon drippings, then saute the sliced mushrooms until they soften and begin to get crispy - cook them to your desired texture; remove and set aside.
  • Season the thin slices of meat with salt and pepper, then spread 1 tablespoon of Dijon over each slice and sprinkle each with 1 tablespoon parsley.
  • Near the bottom edge of each slice of meat, place 1 slice of cooked bacon and a pickle spear.
  • Roll the slices of meat up around the fillings and secure closed with a toothpick or kitchen twine.
  • Over medium-high heat in a skillet, heat the extra virgin olive oil then add the secured meat rolls and sear and cook the rolls on 4 sides, about 3 minutes per turn; remove rolls and set aside.
  • Add the 2 tablespoons butter to the skillet and let it melt, then sprinkle in the flour and stir it together with a whisk for 2 minutes.
  • Add the chicken stock and whisk, scraping the sides and bottom of the pan to get the browned bits.
  • Add the cooked mushrooms, season sauce with salt and pepper, stir in the sour cream until well incorporated, and remove from heat.
  • Remove the toothpicks or twine securing the meat, transfer rolls to serving platter, pour the mushrooms and sauce over the rolls, garnish with chopped parsley, and serve.
  • Note: Rachel makes sauteed red cabbage to go with this; you could also make buttered noodles to go with, if you like.

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