2 lb. round steak, sliced 1/4 in. thick, trimmed of fat, pounded 1/16 in. thick
salt and pepper
1/4 cup finely chopped onion
3 dill pickles, rinsed, cut in half lengthwise or thin carrot strips
3 tbsp. oil, butter or marg.
1/4 lb. fresh mushrooms, sliced
3/4 cup dry red wine
1 cup beef broth
Cut round steak into rectangles 4 x 6 in. Season with salt and pepper, spread with mustard, sprinkle with onions, add strip of pickle, roll up, fasten with toothpicks. Brown meat rolls in hot fat in skillet. Add mushrooms, wine and broth; cover, cook, slowly 1-1/4 hour. Add water if necessary to prevent burning. Remove toothpicks from meat rolls, transfer to ovenproof serving dish. Thicken broth with paste of 2 tbsp. each cornstarch and col water. pour over meat rolls. ** Circle with Duchesse Potatoes; heat at 375° to brown potatoes. Makes 6 servings.
**May cool, cover and refrigerate at this point. Reheat,then add potatoes.
Suggested Menu and Preparation Schedule
Duchesse Potatoes (Card #92)
Banana Cream Pie
Early in the day make Banana Cream Pie or buy it.
*3:00 pm Prepare Beef Rouladen
*4:00 Wash and Refrigerate Squash
5:20 Cook Squash. Keep Warm
5:30 Prepare Duchesse Potatoes Using Instant Potatoes
5:45 Place Beef Rouladen Circled with Duchesse Potatoes in Oven to Brown Potatoes
6:00 Bon Appetit! Enjoy Your Dinner!
After dinner serve Banana Cream Pie.
*May be prepared early in the day and refrigerated.
To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!
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