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  #1  
Old 08-03-2017, 03:30 PM
ChowderMan ChowderMan is offline
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Default Rouladen - stab #1

to the butcher shop for a flank steak - this is about 1/2 inch thick and much wider x longer than I typically see in the supermarket.
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with a sharp knife, split it into two thinner slices, bit of pounding to even out the thickness . . .
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salt, pepper, mustard, mini-pickle (dill) - halved - and onion.
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rolled up.
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rinse and repeat:
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into the fridge to firm up; methinks I'll tie them and remove the toothpicks so the browning is easier.
dinner at six . . .
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  #2  
Old 08-03-2017, 05:15 PM
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Default Re: Rouladen - stab #1

We put a carrot stick in ours, as well.

WinCo has thin sliced carnitas meat we use - works perfectly.
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Old 08-03-2017, 06:24 PM
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Default Re: Rouladen - stab #1

They look great, CM - I'm excited for you!

Lee
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Old 08-03-2017, 06:38 PM
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Default Re: Rouladen - stab #1

Living in a large Latin population area, we can get a very thin cut of sirloin for palamillo steaks. They get pounded out just a tad more, then rolled up usually with some combo of prosciutto, pepperoni, mushrooms, moz and/or provolone. We call them rollatinis, the Italian version of rouladen.
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Old 08-03-2017, 08:38 PM
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Default Re: Rouladen - stab #1

Quote:
Originally Posted by medtran49 View Post
Living in a large Latin population area, we can get a very thin cut of sirloin for palamillo steaks. They get pounded out just a tad more, then rolled up usually with some combo of prosciutto, pepperoni, mushrooms, moz and/or provolone. We call them rollatinis, the Italian version of rouladen.
Sounds amazing, Karen!

Lee
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Old 08-04-2017, 10:04 AM
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Default Re: Rouladen - stab #1

so , , , it worked. kinda.

tied - I recommend going straight for the individual loops/knots....
the Julia Child 'twist&loop' continuous failed since the stuff was so flexible
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browned
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first, the meat has to be much thinner than 1/4 inch. and likely you only get there with a slicer. pounding this flank steak even a little magnified the muscle striations to the point thinner = beaten apart. so, that's a problem - I need to find a super thin sliced slab-o-beef.

the onions need to be minced, not diced.
the mustard did not have the right flavor.
instinct told me to use sweet pickle, all the recipes said dill pickle.
dill didn't work for us . . . DW actually did not eat hers....
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Old 08-04-2017, 12:28 PM
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Default Re: Rouladen - stab #1

Thanks for the update, CM!

I'm a dill pickle girl.

Lee
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Old 08-04-2017, 02:36 PM
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Default Re: Rouladen - stab #1

That looks good to me Chowder.
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