My roommate brought home a bunch of dinner stuff the other day. Last night my other roommate made spaghetti with Italian sausage and fried zucchini. Tonight I was going to make a roast but plans changed.
As I started to sear the roast I realized that it was prepped differently. Suddenly plans changed and instead of roast beef I was making rouladen.
Now I had to make a filling. I minced onions and a carrot, seasoned with fresh tarragon from the garden, celery seed, thyme, fresh-ground pepper and garlic.
Then I cut up some seedy bread from the day-old cart I picked up this morning. I poured on some of the wine I'd already put in the roaster and a few dashes of Worcestershire sauce, then mashed it all together well with my hand.
I pulled the now-cool-enough-to-handle roast from the pan and unrolled it on the cutting board, spreading the stuffing along the inside.
Next I rolled it up and tied it with cotton twine. If you try this make sure you use cotton twine. Synthetics will melt and other twine might...I don't know, but cotton is smoothe, strong and doesn't add funny tastes.
Then into the roaster it went with a little more wine. The rest of the onion, 2 carrots and 2 potatoes went in with it, too.
And remembering the last mushrooms you have in the fridge, add those, too.
Bake at 325 or 350. After an hour put the roast on a platter to rest and spoon the vegetables into a serving bowl.
Make a roux while the rouladen is resting. Mix the roasting juices with the roux to make a gravy. Next time take a picture of the gravy before everyone eats it up.
Cut the string and throw it away.
Slice and serve. A sharper knife would have made nicer slices.
Save the rest and make stew tomorrow.
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