WOLFGANG'S GARLIC BREAD
Provided by Food Network
Categories appetizer
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- In a blender, combine the garlic, basil, rosemary, sage, chili flakes, and a pinch of salt and puree. With the blender running, slowly drizzle in the olive oil.
- Slice the bread into 1/2-inch thick slices and place on a cookie sheet. Brush with the garlic pesto. Sprinkle with Parmesan and mozzarella, if desired. Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes.
BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE
Steps:
- Flatten the beef round with a cleaver, or meat pounder to1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly. Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butchers string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place. In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme. Bring this mixture to a boil and add the beef and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees. The chicken must read 165- degrees or you risk the chance of possible bacteria. If too much of the liquid evaporates add a little more chicken stock. Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley.
WOLFGANG'S BEEF GOULASH
While shopping, I discovered a big sale on boneless beef shank and bought a few pounds on a whim. Who can resist a sale? Not me; some people buy shoes; I buy groceries, what can I say. I have no experience preparing this cut of meat. As I was handeling this beef in preparation for packaging, I could tell that it was a very tough cut of beef. I knew this was going to be a challenge for me. I went in search of a recipes using it and came across this one on Yahoo.com It is a Wolfgang Puck recipe, and sounds delish. I've copied the recipe exactly as written, including the cooking time of 1-1/2 hours. I believe the cooking time will be considerably longer if it is to become tender. The preparation time I've entered is a "guesstimation" because, as I've said, I've not made this yet. If anybody prepares it before I get to it, please provide cooking details in the review process. I can't wait to test my cooking skills on this.
Provided by Happy Hippie
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
- Add the garlic and caraway seed. Cook another minute.
- Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
- Saute another minute, until fragrant.
- Add the tomato paste.
- Deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper.
- Bring to a boil, then lower to a simmer and cook until very tender, about 1-1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper.
Nutrition Facts : Calories 666.7, Fat 34.8, SaturatedFat 12, Cholesterol 156.1, Sodium 702.8, Carbohydrate 22.3, Fiber 3.1, Sugar 10.4, Protein 64
BEEF ROULADEN
Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 355 calories, Fat 23g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
More about "wofgang pucks beef rouladen recipe with brunoise vegetables and red wine"
BEEF ROULADEN WITH BRUNOISE VEGETABLES & RED WINE
Web Beef Rouladen Recipe with Brunoise Vegetables and Red Wine Prep Time: 30 minutes Cook time: 45 minutes Yield: Serves 4 Beef Rouladen …
From ihavenet.com
Cuisine AustrianCategory Rouladen, Beef RouladenServings 4
From ihavenet.com
Cuisine AustrianCategory Rouladen, Beef RouladenServings 4
RECIPES - WOLFGANG PUCK
Web Preheat the oven to 400 degrees F. Spoon cooled chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the pastry into a circle 11-inches in diameter. Place pastry on top of …
From wolfgangpuck.com
From wolfgangpuck.com
RECIPE FOR BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE
WOLFGANG PUCKS BRAISED VEAL WITH RED WINE SAUCE - BIGOVEN
Web Season lightly with salt and pepper . 3. Preheat the oven to 400 degrees F. 4. In a large ovenproof roasting pan, heat the olive oil. Brown the shanks on all sides. Do not crowd …
From bigoven.com
From bigoven.com
WOFGANG PUCKS BEEF ROULADEN RECIPE WITH BRUNOISE VEGETABLES …
Web What makes it special is that you first flatten the beef and then stuff it, roll it up (source of the name rouladen), and tie it with kitchen string before you brown it and braise it. The …
From tfrecipes.com
From tfrecipes.com
WOLFGANG PUCK'S HOLLYWOOD | WOLFGANG PUCK | FOOD NETWORK
Web Beef Rouladen with Brunoise Vegetables and Red Wine Chino Chopped Vegetable Salad ... Wolfgang Puck's Austria: A Journey Home. On TV See Full Schedule. What's …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
10 BEST WOLFGANG PUCK RECIPES | YUMMLY
Web May 2, 2023 mango, napa cabbage, soy sauce, pepper, chinese mustard, toasted sesame seeds and 14 more
From yummly.com
From yummly.com
AUTHENTIC GERMAN ROULADEN RECIPE - THE DARING GOURMET
Web Oct 29, 2019 Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for …
From daringgourmet.com
From daringgourmet.com
BEEF ROULADEN - JO COOKS
Web Mar 30, 2023 Sear the rouladen: Heat a bit of the vegetable oil in a frying pan or skillet. Add a few rouladen to the skillet, about 6 or so depending on the size of your skillet, but …
From jocooks.com
From jocooks.com
WOLFGANG'S SIGNATURE RECIPES - WOLFGANG PUCK COOKING SCHOOL
Web Join today and get access to all of the delicious Wolfgang Puck Cooking School recipes including Wolfgang's Signature recipes. Skip to content. Recipes Log In. 1-800-670 ...
From wolfgangpuckcookingschool.com
From wolfgangpuckcookingschool.com
BEST BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE RECIPES
Web wofgang puck's beef rouladen recipe with brunoise vegetables and red wine Take my traditional Austrian-style recipe for Beef Rouladen with Brunoise Vegetables and Red …
From recipert.com
From recipert.com
WOLFGANG PUCK RECIPES | WOLFGANG PUCK | FOOD NETWORK
Web Stuffed Cabbage Leaves with Paprika Tomato Sauce. Recipe courtesy of Wolfgang Puck. 11 Reviews. Previous. 1. 2.
From foodnetwork.com
From foodnetwork.com
BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE
Web Beef Rouladen with Brunoise Vegetables and Red Wine Recipe ... Foodnetwork.com Get this all-star, easy-to-follow Beef Rouladen with Brunoise Vegetables and Red …
From visitawinery.org
From visitawinery.org
BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE
Web Ingredients. 1 1/2 pounds bottom round, trimmed; 3 yellow onions, small dice; 3 large carrots, peeled and diced; 3 stalks celery, small dice; 3 tablespoons garlic, minced
From recipenet.org
From recipenet.org
BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE RECIPE
Web Flatten the beef round with a cleaver, or possibly meat pounder to 1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced…
From cookeatshare.com
From cookeatshare.com
WOLFGANG PUCK RECIPES | WOLFGANG PUCK | FOOD NETWORK
Web 7 Best Wine Openers, According to a Sommelier ... Wolfgang Puck Recipes. Search. ... Beef Rouladen with Brunoise Vegetables and Red Wine. Recipe courtesy of …
From foodnetwork.com
From foodnetwork.com
You'll also love