BEEF ROULADEN (serves 4)
Little beef packets with a surprise inside.
2 lbs flank steak, butterflied and pounded thin
4 servings mashed potatoes
1 small onion, sliced thin
1 C chopped mushrooms
8 stuffed green olives
1 carrot, cut in thin strips
1 T thyme
1 tsp basil
1 tsp oregano
1 tsp pepper
salt to taste
3 T flour
3 T butter
1/4 C dry sherry
1 T beef stock base
1 C each hot water and sour cream
Add to the potatoes: mushrooms, thyme, basil, oregano, pepper and salt. Mix and spread on the first third of the beef. Spread the onion on top of this. Place the carrots and olives in the center of the potatoes, end to end. Roll up beef and tuck ends under to seal. Tie up with cotton string, then dredge with flour. Heat butter in large pan. Brown beef on all sides. Add sherry, beef stock and water. Cover and cook over medium-low heat for 1 hour or until tender. Add sour cream and correct seasonings. Slice and serve with sauce.