STUFFED VEAL ROULADE WITH CRABMEAT
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble: Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll. Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer to a baking pan and finish in a 375-degree oven for approximately 15 to 18 minutes until cooked through.
SICILIAN VEAL ROULADES
Make and share this Sicilian Veal Roulades recipe from Food.com.
Provided by Phil Franco
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten the veal cutlets with a meat mallet and marinate them in the vinegar with the lemon zest and a few grains of black pepper.
- Chop the garlic and parsley. Mix with the grated Pecorino Siciliano in a soup bowl.
- Beat the eggs in a separate bowl.
- Remove the slices of veal from the marinade and dry them with paper towels.
- Dip them in the egg, then in the spiced Pecorino Siciliano cheese, on one side only.
- Roll the slices with the cheese on the inside and pin the edges with a tooth pick.
- Dip the roulades in the egg again, and then cover in the breadcrumbs.
- In a deep pan fry the roulades in abundant oil, turning them frequently.
- Serve immediately.
- Serves 4.
- That's it!
Nutrition Facts : Calories 152.4, Fat 4, SaturatedFat 1.1, Cholesterol 105.8, Sodium 243.4, Carbohydrate 21.4, Fiber 1.4, Sugar 2, Protein 7.1
ROULADEN
My family loves this dish. Hope your family does too!!
Provided by WEE-B
Categories Main Dish Recipes
Time 2h
Yield 6
Number Of Ingredients 8
Steps:
- Place sirloin flat on a cutting board, spread on mustard and salt and pepper to taste. Place 1/2 strip bacon, 1 onion wedge, and 1 pickle wedge onto the steak. Roll making sure all items stay inside and tuck ends in. Tie up with butcher string. Repeat for each steak.
- Heat 2 tablespoons of oil in a large stock pot, over medium heat. Brown meat well.
- Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 1 hour.
- When meat is cooked, stir in gravy mix. Heat through.
Nutrition Facts : Calories 471.6 calories, Carbohydrate 7 g, Cholesterol 130.8 mg, Fat 30.3 g, Fiber 0.7 g, Protein 40.4 g, SaturatedFat 10.5 g, Sodium 822.7 mg, Sugar 1.1 g
GERMAN BEEF ROULADEN
This is another great German recipe that reminds me of my mom's wonderful cooking. Enjoy this unique and delicious dish!
Provided by DebbyO
Categories World Cuisine Recipes European German
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
- Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
- Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 5.4 g, Cholesterol 113.2 mg, Fat 15.6 g, Fiber 0.5 g, Protein 44.6 g, SaturatedFat 4.6 g, Sodium 1132.7 mg, Sugar 0.5 g
VEAL OR TURKEY ROULADES WITH DRIED APRICOT ROSEMARY STUFFING AND APRICOT MUSTARD SAUCE
Steps:
- Preheat oven to 350°F.
- Toast bread with salt and pepper to taste in a shallow baking pan, shaking pan occasionally, 10 minutes, or until golden brown and crisp. Transfer bread to a large bowl and keep oven at 350°F.
- In a 10-inch non-stick skillet cook onion, celery, and rosemary in butter over moderate heat 5 minutes, or until onion is softened. Stir in apricots and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes. Add mixture to bread with salt and pepper to taste and toss until combined well. Let stuffing cool. Stuffing may be made 1 day ahead and chilled, covered.
- In a measuring cup whisk together apricot nectar, mustard, and remaining cup broth and reserve.
- Gently pound cutlets, 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them. Discard plastic wrap and season cutlets with salt and pepper. Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along edge. Roll up cutlets tightly to enclose stuffing and secure top seams, openings at both ends, and any holes with wooden toothpicks.
- Put cornmeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture. In cleaned skillet heat oil over moderately high heat until hot but not smoking and brown roulades 3 minutes. Arrange roulades in one layer in an 8-inch square glass baking dish. Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish. Pour reserved nectar mixture around (not over) roulades in baking dish. Cover dish tightly with foil and braise roulades in middle of oven 30 minutes, or until just cooked through. Transfer roulades with tongs to a cutting board and carefully remove wooden picks.
- Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup. Remove pan from heat and whisk in arrowroot and salt and pepper to taste.
- Cut roulades diagonally into 1/4-inch-thick slices and spoon sauce over top.
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