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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is a cousin to the German recipe, Rouladen. Ingredients:
1 (2 ounce) can mushroom stems and pieces, drained and chopped |
2 tablespoons chopped onions |
4 slices cooked beef |
1 tablespoon salad oil |
1 (16 ounce) can whole carrots, drained (reserve liquid) |
3 tablespoons red wine |
3 tablespoons gravy mix (dry) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 dash thyme |
snipped parsley |
Directions:
1. Mix mushrooms and onion; place 1/4 of mixture on center of each beef slice.
2. Roll up and fasten with wooden picks.
3. Heat oil in 8-inch skillet, brown rolls.
4. Add enough water to reseved carrot liquid to measure 1 cup.
5. Stir carrot liquid, wine, gravy mix, salt, pepper and thyme into skillet.
6. Heat to boiling.
7. Reduce heat; cover and simmer 10 minutes.
8. Add carrots; simmer until hot, about 10 minutes.
9. Garnish with parsley.
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