| 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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