Tuesday, 12 March 2013
I do confess I have been a very poor blogger of late . . . not to be-labor a point, but . . . I've been very poorly, going on for six days now and in all honesty the only cooking going on in my kitchen has come from tinned soups or beans, baked potatoes and the like. Sad . . . but true. I just have not had the energy or appetite to do much else.
Feeling today as I have done for the past week just about I despaired of ever being able to show you something delicious and new again . . . and then I remembered this lovely steak dish which I had thrown together a couple of weeks ago and hadn't shared with you yet.
A recipe in which I put together some of my favourite ingredients . . . lean, thin cut beef steak, chopped tomatoes, barbeque sauce . . . streaky bacon . . . and a few other bits and bobs . . . and came up with a comforting dish that made my meat and potatoes loving husband grin from one meat and potato loving ear to the other.
I combined my two loves . . . German Rouladen and Swiss Steak into deliciously tender beef rolls that melted in the mouth . . .
With a rich thick and well flavoured gravy that went so well with the meat and mounds of fluffy fresh mashed potatoes . . .
They weren't that hard to do, and after the initial browning on top of the stove. I just stirred together the sauce ingredients and poured them over top . . . and then let my oven do the rest.
The end result was something which was quite . . . quite . . . quite delicious and different too. A whole new favourite. I wish I had some now . . . but alas we scarfed the whole lot down.
Hoping tomorrow I can jump back into the cooking saddle again. I have my fingers crossed.
*Swiss Steak Rolls*
I have been making Swiss steak for years. It's a real family favourite. I purchased some really thinly sliced beef steak the other day thinking I would make steak sandwiches, but instead decided to combine my Swiss steak recipe and the idea of German Rouladen for a whole new concept on homey deliciousness!
8 thin slices of beef steak, each about 8 inches long and 3 inches wide, and being about 1/4 inch thick
(Alternately you can pound pieces of steak to suit)
8 rashers of streaky bacon
8 TBS crispy salad onions (like Durkees fried onions)
8 tsp prepared horseradish sauce
2 tsp dried marjoram
salt and pepper to taste
Non stick cooking spray
For the Sauce:
1 tin of (400g) chopped tomatoes with garlic and onion (2 cups)
60 ml of barbeque sauce (1/4 cup)
1/2 tsp Worcestershire sauce
1 TBS Balsamic vinegar
1/4 cup of water
salt and pepper to taste
Preheat your oven to 165*C/325*F/ gas mark 3. Have ready a deep casserole with a lid, large enough to hold all the rolls in a single layer.
Take your beef steak and lay it out on the counter top. Spread each steak with 1 tsp of the horseradish sauce. Sprinkle with a bit of marjoram and 1 TBS of the crispy onion bits. Roll up tightly from the short side. Take a slice of bacon and tightly wrap around one of the rolls. Secure the ends with a toothpick on the underside. Repeat until all of the slices of steak have been spread, rolled and wrapped. Season lightly with pepper and salt if desired.
Heat a large skillet over medium heat. Spray with a bit of nonstick cooking spray. Add the meat rolls and brown them on all sides. (I did this to get rid of some of the excess fat from the bacon and give the meat a nice colour.) Once they are browned place them into the casserole. Stir together the chopped tomatoes, barbeque sauce, Worcestershire Sauce, vinegar and water. Season to taste as desired. Pour this over the meat rolls in the dish. Cover tightly and place in the oven.
Roast for 45 to 60 minutes until the rolls are fork tender and the sauce is deliciously thick and scrummy. This goes very well with mashed potatoes and peas. My meat and potatoes loving husband was well pleased with this.