Swiss Rouladen Recipes

Steps:

• Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy - this can take about 5 mins. Fold in the flour, caraway seeds and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.
• While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.

Steps:

• Pound beef and cut in 14 pieces 6" x 8". Melt butter in skillet, add onion and sauté till soft; set aside.
• In medium bowl, mix breadcrumbs, poultry seasoning, dry mustard, salt, pepper, chicken broth and cooked onion.
• Spread a bit of the mixture on each piece of meat. Top with 1 carrot strip and 1 green bean.
• Roll up and secure with toothpicks.
• Brown each roll in butter and oil.
• Remove toothpicks, place rolls in greased baking dish.
• Deglaze skillet with beef broth and water, thikden with flour and spoon over roulades.
• Seal baking dish and bake 2 hours at 325*.
• Makes 14 rolls.
• A make-ahead dish that can be stored in the refrigerator until cooking time.
• Dish that lends itself to slow cooking. Cook on Low for 7 hours.