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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

1367.0. "Roulades" by AKOV11::JOSBACHER (Frank Josb�cher, GIA SWS) Sun Sep 04 1988 17:16

    Aside from opening this note for Roulade recipes, I'm curious to
    know what kind of beef you use.  The last time I made roulades was
    10 years (and that from memory of my childhood!) in Washington,
    D.C., where the butcher at an international grocery store cut me
    [relatively] thin slices of "top round" beef.  The final product
    tasted fine, but the slices seemed a bit too thick.  Is there a
    limit to how thinly certain sections of beef can be cut?
    
    My preferred filling consists simply of diced onion and dijon mustard.
    
    The final dish is served with red cabbage and mashed potatos.
    
    (When I recreate the dish I'll write up the recipe.)
    
    Frank

T.R	Title	User	Personal Name	Date	Lines
1367.1	freeze it partially	ROBOAT::HEBERT	Captain Bligh	`Tue Sep 06 1988 11:42`	16
	I'm reminded of a Ginsu knife commercial... "You can slice ham so thin your in-laws will never come back!" I regularly slice beef paper-thin by partially freezing it, then slicing across the grain. I do flank steak this way for stir-frying and for tempura. Makes good steak subs, too. Speaking of tempura, we recently experimented (we had no flank steak) by slicing sirloin strips across, lengthways. We thought the result was better than flank steak - which usually costs up to 3 times as much. But I believe that partial freezing is the key to very thin beef slices. Using a stiff, very sharp knife also helps. Art
1367.2	other fillings too	VLS5::ALEXANDER		`Wed Sep 07 1988 12:39`	13
	Roulade of Beef was served at my wedding last year and it was exquisite. The filling however, contained a breadcrumb based stuffing which was flavored with the wine sauce in which it was cooked. I would be very interested in a base roulade of beef recipie that I could use to create variations in the filling such as the dish that was served at te wedding. I like to try and reproduce the stuffing. I will look for the recipie and contribute my variation!
1367.3	Beef Roulade	KAOOA::LBEATTIE		`Sat Oct 03 1992 23:57`	8
	Hi! I am looking for a recipie for BEEF ROULADE. I had it in a German restaurant. It is thinly sliced beef, rolled with a stuffing and cooked in a sauce. Delicious! Any help is appreciated! Thanks, Laura
1367.4		NOVA::FISHER	Rdb/VMS Dinosaur	`Sun Oct 04 1992 00:41`	4
	You can find beef roulade in note 1367. Also a few references in note 505 and a chicken roulade in 524.3. ed
1367.5	Roulade from JOC	PINION::HACHE	Nuptial Halfway House	`Thu Oct 08 1992 14:42`	37
	From the Joy of Cooking: Roulades (or Beef Rolls, or Paupiettes) Thin strips of pounded meat or poultry or fish rolled around vegetables or other fillings are known also as roulades or paupiettes. They may be further wrapped in salt pork or bacon. To make them with beef, use: Thin strips of pounded round or flank steak, 3x4 inches Season with Salt and Pepper Place on each strip about 2 tablespoons of one of the following fillings: 1. Well-seasoned smoked or cooked sausage with chopped parsley or dill pickle or 2. Minced ham, julienned carrot and celery or 3. Seasoned cooked rice, chopped stuffed olives, or seedless green grapes with lemon zest. Roll meat and tie with string near both ends. Dredge in flour. Brown in bacon drippings or rendered salt pork. Place ina casserole and use for every 6 rolls: 1.5 c. stock or dry wine 1.5 to 2 T. tomato paste Cover and cook slowly in preheated 300F oven or simmer on direct heat about 1 hour and 15 minutes.