Beef Roulade with Broccoli and Carrots
This recipe is one of those recipes that is meant to be cooked on low heat in the oven. When I decided to make this dish, my kitchen was already hot with the dishwasher and the clothes dryer so I decided to try it as a top of the stove thing. But you can make it in the oven 350F for 1 hour or in a slow cooker for 4 hours on low.
The main thing about roulade is to cut the meat so very thin. So I decided to do the freeze for 1 hour in the oven and then slice thinly with a very sharp knife. Well let me tell you, for me at least this did not work.. Here is what I did. I cut the partially frozen meat into ¼ slices, then I pounded the meat in a sliced opened heavy duty food storage bag that was sprinkled with water. slice open the bag so two sides are still together, the water is so that the meat does not stick to the plastic. I used an empty, heavy, wine bottle to pound the meat. I discovered that if I pounded the meat across the grain the slices stayed together without tearing.
¾ lb top round of beef cut into 8 slices
2 Tablespoons finely chopped onion
2 Tablespoons finely chopped bacon (I prefer to use mostly meaty part)
1 Tablespoon finely chopped fresh parsley
1 small clove garlic finely chopped or pressed
1 cup beef broth (I used chicken, that is all I had)
1 teaspoon olive oil
Freeze for 1 hour and slice ¼ “ thick then pounded to 1/8” or less, less is better.
Mix the finely chopped onion, bacon and parsley and garlic
Spread 1 teaspoon of onion mix on each slice of beef. Roll up like a cigar and place in a hot skillet that has been sprayed with cook spray and 1 teaspoon of olive oil has been added. Place the rolls seam side down. Brown the meat on all sides by rolling 1/4 of a turn at a time. Once all the beef rolls are browned, add the broth and deglaze the pan. Let the broth come to a boil, lower the heat to barely there, cover tightly and cook for 1 hour. check occasionally to see that the broth has not boiled away, adding more if needed. If the heat is low enough and the cover tight enough you will not need to add more broth. Thicken the pan juices if you wish.
1 Tablespoon finely chopped onion
1 Tablespoon finely chopped bacon
1 Tablespoon finely chopped parsley
1 large clove finely chopped garlic
2 carrots cut in diagonals or julienne
2 broccoli stalks cut in diagonals or julienne
1 teaspoon olive oil
I try to have equal amounts of carrot and broccoli stems.
Heat a skillet till hot, spray with cook spray, add olive oil, add bacon and onion, when onion is soft and the garlic, broccoli and carrots, stir and sauté till crisp tender, add the parsley, stir to mix and take off the heat.
Serve the roulade with the carrot broccoli thing and rice or mashed potato.
Is this a yummy dish. YES! so tender and succulent. If you wish start off the meal with a soup of your choice. Fruit salad that is cold is great was a desert with this meal.