During our first visit to our vacation home one of the meals we cooked at home was a deli prepared stuffed flank steak. At the time I though this would be a very easy dish to create at home. The stuffed flank steak is officially called a roulade. Roulade comes from the French word rouler that translates into roll. Typically a roulade refers to meat rolled around a filling.
One rather small round steak was enough for six generous roulade slices. We placed the roulade slices on a Silpat® lined baking sheet. The slices looked quite tasty! Each slice was secured with a toothpick for baking. We did not use any additional seasonings although sprinkling on something like garlic pepper would be a nice addition.
We baked the roulade slices at 180ºC (350ºF) until medium well and the cheese was bubbly. The slices did shrink a little with cooking but that's to be expected. The cooking time was about 20 minutes.
My gosh this was a lovely meal! We served the beef roulade with steamed potatoes and rutabaga. The cooked roulade slices were smaller than those from the flank steak but they were very filling and every bit as tasty!
What I thought was quite interesting is even though this was a round steak that we could have devoured between the two of us, there were left overs! It's not like the stuffing was particularly filly but the entirety of slices made a huge difference. There was certainly enough that we could easily have fed four people. We had leftovers for the following day. So this is an effective way to reduce meat per serving without noticing the amount of meat has been reduced.
2 food lovers commented:
this one looks like delicious, nice sharing!
very special and easy dish indeed. that had given me a great idea too!
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