Name: Rund Rouladen
Ingredients: 2 lb Minute Steaks; (I prefer Frozen); 1/2 c Sliced or chopped mushrooms; 1 lg Carrot; shaved thin; 1/4 c Minced onion; 1/4 Prepared mustard; (I prefer spicey brown); 32 oz Marinara or Tomato Sauce of Choice

We are burdened with this corruptible body; but knowing that the cause of this burdensomeness is not the nature and substance of the body, but its corruption, we do not desire to be deprived of the body, but to be clothed with its immortality… If Adam had not sinned, he would not have been divested of his body, but would have been clothed upon (superinvested) with immortality and incorruption, that his mortal (body) might have been absorbed by life; that is, that he might have passed from his natural body to the spiritual body.

Augustine

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	servings

INGREDIENTS

2	lb	Minute Steaks; (I prefer Frozen)
1/2	c	Sliced or chopped mushrooms
1	lg	Carrot; shaved thin
1/4	c	Minced onion
1/4		Prepared mustard; (I prefer spicey brown)
32	oz	Marinara or Tomato Sauce of Choice

INSTRUCTIONS

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@aol.com on Jan 21, 1999,
converted by MM_Buster v2.0l.

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