Anna Maria's Rouladen - Rachael Ray

"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!"
 
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Ready In:
35mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. I used this from Rachel's 30 minute get togethers cookbook, I lost the book and came here to get the recipe. I make it all the time, it's delicious!
     
  2. We take turns making this rouladen for dinner. The recipe is a very good one and always comes out delicious time after time! The addition of sauteed mushrooms is nice, and they go well with the sauce.
     
  3. I used this recipe to cook a German meal with my middle school German students. It was simple enough for them to do with little help and it tasted great! Thanks!!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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