Anna Marias Rouladen Rachael Ray Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
• On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
• Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
• Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
• Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.