ROLADEN-STYLE ROUND STEAK (German)

.  .  .  .  .  .  .  .  .  .  .  .  .  .  YIELD:      6     –  GENEROUS SERVINGS APPROX 4oz. MEAT EACH

This is a lovely meal to prepare for guests who may prefer meat to other veggie dishes.  It is easily prepared ahead of time, placed in refrig for 6 – 8 hours, then popped into the oven about 1 1/2 hours before the planned serving time.  Serve with your choice of starch and a nice green salad.

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1  1/2  LBS ROUND STEAK, Lean, all fat trimmed off (it may be in one piece or 1 pieces, about 1/2″ to 3/4″ thick, not any thicker or it will not tie up nicely.)

1 tsp DRIED DILL WEED

1  TB  VINEGAR

4  MED GREEN ONIONS, WASHED AND TRIMMED

1  Cup  BELL PEPPER, CUT INTO LONG SLICES (may use frozen sliced bell pepper)

“MRS DASH” NO-SALT VEGETABLE SEASONING

2 Cups BABY CARROTS, WHOLE, (ready to eat)

8  OZ. WHOLE MUSHROOMS, medium to small, washed and trimmed

3  BAY LEAVES

1/2  Cup  DRY RED WINE

ROAST-SIZED COOKING BAG

5 COTTON STRINGS, about 12 inches long

1 TB FLOUR

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METHOD:

In a small bowl or cup:

mix DILL WEED with VINEGAR. Let soak while preparing the meat.

Tenderize MEAT:

by pounding with sharp edge of a knife (or with a meat tenderizing mallet) over entire side in two directions and then do the same on the other side.  If the steak is in 2 pieces then tenderize both parts.

Once meat is tenderized:

place the larger part on a cutting board with 5 cotton strings about 12 inches long placed under the meat – one across the middle of the long side, one  about 1 inch from each end and then one each at the 1/2 way point between the middle and end strings.  Using your fingers rub the VINEGAR-DILL MIXTURE evenly into one side of the meat (this will be the inside) treating both parts of meat if there are 2 pieces.  Place the 4 GREEN ONIONS down the middle of the steak on the side with the vinegar and dill, 2 each “head to tail,” and then add the BELL PEPPER STRIPS.

ROLL THE STEAK:

if it is in one piece, roll the sides up and over the top;  if it is in 2  pieces place the 2nd piece on top of the onions and bell pepper strips on top of the first, dilled side in.  Tie the steak into a roll with the strings.  Sprinkle the outside of the steak all over with MRS DASH seasoning.

Place the steak in a roast-sized cooking bag

that has been dusted inside with 1 TB FLOUR.  Place the bag with the steak in a baking pan.

Add:

the WHOLE BABY CARROTS, 1/2 on either side of the rolled steak.

Add:

the MUSHROOMS evenly over the carrots.  Drizzle the WINE down over the top of the steak and place the BAY LEAVES on top of the steak.  Close the bag with the tie provided with the roasting bag.

Bake in bag in a 325o oven for 1 1/4  to 1 1/2 hours.  Let rest in the bag for 5 to 10 min then place on a platter, remove the strings and BAY LEAF and slice to serve.

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a COOKING TO BEAT TRIFECTA recipe

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YIELD:         6     –  GENEROUS SERVINGS APPROX 4oz. MEAT EACH

EACH SERVING CONTAINS:

CALORIES. . . . . . . . . . . . . . . . . 222

TOTAL FAT  .  .  .  .  .  .  .  .  .  .    7 g

SAT FAT  .  .  .  .  .  .  .  .  .  .  .  . 2 g

TRANS FAT  .  .  .  .  .  .  .  .  .  .  < 1 g

CHOLESTEROL  .  .  .  .  .  .  .  .  .  70

SODIUM  .  .  .  .  .  .  .  .  .  .  .  .136 mg

TOTAL CARBS  .  .  .  .  .  .  .  .  .  .10 g

FIBER  .  .  .  .  .  .  .  .  .  .  .  .  .  .3 g

SUGAR  .  .  .  .  .  .  .  .  .  .  .  .  . 5 g

PROTEIN  .  .  .  .  .  .  .  .  .  .  .  .26.6 g

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