Friday, October 9, 2009

Beef and Mushroom Roulade

I find meat dishes the most difficult to photograph and this Roulade that has mushroom filling rolled into it is no exception.

You will just need to take my word for it. . the meat is tender and the flavour is a perfect autumn flavour. Though the recipe may seem long, it is a good dish to start the day before and finish early in the afternoon if you are having company for dinner. I had purchased thinly cut steak which is used for Roulade but wanted to fill it with something different. This is what I came up with. I served it for dinner with friends and it went over well.



Beef and Mushroom Roulade (serves 6 - 8)

Marinade
  • a package of thinly sliced roulade steak .. .about 6 - 8 pieces
  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar or marsala wine
  • 3 cloves finely chopped garlic
  1. Mix the marinade ingredients together and put the thinly sliced steak and marinade into a zip loc bag and refrigerate overnight.

Mushroom Filling

  • 24 ounces button mushrooms . . .sliced
  • 1 large diced onion
  • 1/2 cup garlic and herb cream cheese
  • small handful of chopped parsley
  • 2 tablespoons butter
  1. In a non stick frying pan, melt the butter and add the mushrooms and onions and saute until all the liquid has evaporated. Add the cream cheese and the parsley and remove from heat and allow to come to room temperature.
  2. Pat dry all the pieces of meat. Put a small amount of mushroom filling on each piece and spread it out as evenly as possible. Roll the meat up. . and tie at each end. You can see this done in the collage above. If you have extra mushroom filling, it can be used in the sauce later.
  3. Heat 2 tablespoons of olive oil in a frying pan on medium hot heat. Do not use non stick, you will not have the small bits of caramelized meat that makes the sauce so tasty. Brown all the pieces of meat on two sides and transfer them to a heavy casserole that has a lid.

Sauce

  • 1/2 can of tomato paste
  • 1 can of low sodium chicken broth
  • 1/4 cup of garlic herb cream cheese
  • the remainder of the mushroom filling
  1. In the pan that you made the mushroom filling, add the sauce ingredients and stir just until combined over low heat.
  2. Pour sauce over the roulade rolls in the heavy casserole. Cover with lid.
  3. Put into a 325 oven for 2 -3 hours.
  4. If needed, you can add additional chicken broth if the sauce becomes too thick.
  5. Serve with garlic mashed potatoes.


10 comments:

  1. These bring back memories. My mom used to make these while I was growing up!

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  2. This looks so scrumptious! Can't wait to try it!

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  3. I am going to pass on this dish and wait for tomorrow.

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  4. We have some Chantrell mushrooms we picked the other day I may have to make this using some of our wild goodies.

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  5. Mmm..herb cream cheese and mushrooms..sounds like a good thing. Want to try this.

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  6. Sometimes you just have to trust the cook:)! I know that this would be so flavorful. I will most definately be making this recipe for company....can't wait to try it myself. Kathy

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  7. This looks so rich and flavorful. Would love this, but I am such an impatient cook (shuffling feet in embarrassment). I shall work on the patience thing as this looks so very very good!

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  8. I'm really glad that I have discovered your blog. So far, I have spotted several recipes I would definitely make-- including this roulade. I can almost taste it, and it's fantastic.

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  9. I just made this recipe using beef consomme instead of chicken stock. It worked amazingly.

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