Pickled Jalapeno Mushroom Rouladen
by Kimberly Dockery
adapted from kitchenproject
Mushroom Filling:
2 pounds Mushrooms (can use any variety)2 shallots or ½ red onion
3 cloves garlic
Fresh herb of your choice: thyme, basil, tarragon
¼ pound (1 stick) butter
Salt/pepper to taste
1 Egg
½ cup bread crumbs
2 pounds Mushrooms (can use any variety)2 shallots or ½ red onion
3 cloves garlic
Fresh herb of your choice: thyme, basil, tarragon
¼ pound (1 stick) butter
Salt/pepper to taste
1 Egg
½ cup bread crumbs
Meat:
8 thin round steaks, about 3 ounces a piece
½ cup flour mixed with salt and pepper
Canola oil for frying
1 medium onion, dices
2 teaspoons dried whole thyme
1 cup red wine
1 quart beef stock
2 pickled jalapenos (I use the Faro brand), sliced into 8 slices – can vary this according to taste
Note: you can use almost any steak, chicken, pork or lamb for this recipe.
8 thin round steaks, about 3 ounces a piece
½ cup flour mixed with salt and pepper
Canola oil for frying
1 medium onion, dices
2 teaspoons dried whole thyme
1 cup red wine
1 quart beef stock
2 pickled jalapenos (I use the Faro brand), sliced into 8 slices – can vary this according to taste
Note: you can use almost any steak, chicken, pork or lamb for this recipe.
Directions:
1. Dice the mushrooms finely.2. Mince the shallots, garlic and herbs.
3. Melt the butter in a large frying pan. Add the mushrooms, shallots, garlic and herbs.
4. Simmer until the mushrooms are very well cooked. Place in a mixing bowl and add the eggs and breadcrumbs, salt and pepper. Set aside to cool.
5. Pound out the round steaks until they are very thin, about ¼ inch thick.
*Important step, because If they are too thick, they will not roll properly.
6. Season the pounded steaks with your favorite seasoned salt, or just salt and pepper. Spread 1 heaping tablespoon of the mushroom filling onto each pounded steak, along with 1 slice of pickled jalapeno. Roll up the steak and secure with a toothpick. It is a good idea to weave the toothpick through the meat so you can brown it more easily, and the toothpick will not get in the way.
7. Bread the Roulades in the seasoned flour. Heat the oil and brown the Roulades in a large saucepan. Add the onion and 2 teaspoons of dried thyme leaves. When fully browned, remove to another plate.
8. Add the remaining flour that was used for breading, mix in the pan with the onions and cook for one minute. Add the wine and 1 quart of beef stock. Blend till smooth and bring to a simmer.
9. Add the Rouladen back into the pan and simmer, covered, for about 1 ½ to 2 hours. The temperature should read about 200 degrees F. This will give you a fork tender Roulade.
3. Melt the butter in a large frying pan. Add the mushrooms, shallots, garlic and herbs.
4. Simmer until the mushrooms are very well cooked. Place in a mixing bowl and add the eggs and breadcrumbs, salt and pepper. Set aside to cool.
5. Pound out the round steaks until they are very thin, about ¼ inch thick.
*Important step, because If they are too thick, they will not roll properly.
6. Season the pounded steaks with your favorite seasoned salt, or just salt and pepper. Spread 1 heaping tablespoon of the mushroom filling onto each pounded steak, along with 1 slice of pickled jalapeno. Roll up the steak and secure with a toothpick. It is a good idea to weave the toothpick through the meat so you can brown it more easily, and the toothpick will not get in the way.
7. Bread the Roulades in the seasoned flour. Heat the oil and brown the Roulades in a large saucepan. Add the onion and 2 teaspoons of dried thyme leaves. When fully browned, remove to another plate.
8. Add the remaining flour that was used for breading, mix in the pan with the onions and cook for one minute. Add the wine and 1 quart of beef stock. Blend till smooth and bring to a simmer.
9. Add the Rouladen back into the pan and simmer, covered, for about 1 ½ to 2 hours. The temperature should read about 200 degrees F. This will give you a fork tender Roulade.
Serve Rouladen with potatoes or noodles, and plenty of gravy!
No comments:
Post a Comment