This page contains ‘regular’ recipes that my family likes. These are not from the Eat to Live program.
Recipes on this page include:
- Beef Rouladen
- Vietnamese Pickled Vegetables
My husband made dinner the other night and cooked one of his favorite dishes from his childhood, Beef Rouladen, or in this case, Elk. This dish is a symphony of savory flavors and you MUST try it if you’ve never had Rouladen. Basically, you take thin slices of steak and smear some Dijon mustard on one side. Then lay a small piece of onion, a 1/4 strip of bacon and a dill pickle spear on the steak. Roll it up, secure with a toothpick and then S&P. Brown all of these bundles and then add about 11/2- 2 cups of beef stock and 1/4-1/2 cup pickle juice. Simmer until meat is tender; about 30 minutes. If desired, remove meat from the sauce and add a cornstarch/water mixture to the sauce to thicken it. Bring to a boil and then simmer for a few minutes.
1-2 thin steaks per person
1-2 t. Dijon mustard per steak
salt and pepper
1 onion, sliced
1 dill pickle spear per steak, save the pickle juice
1/2 to 1/4 slice of bacon per steak
olive oil, 1-2 T.
beef broth, 1-2 cups
cornstarch (mix 1 T. with 1/4 c. cold water)
Easy Pickled Vegetables
2 1/4 lb. fresh vegetables, such as carrots, daikon radish, jicama, zucchini or cucumbers.
Rice vinegar, 1 cup
Sugar, 1 cup
Warm Water, 1 cup
Sea salt, 2 t.
Slice the vegetables in thin stalks and place in a jar. Mix the sugar and water until dissolved. Pour the vinegar and salt into the sugar water mixture, then pour over vegetables. Refrigerate. These are great on sandwiches, as a snack or a light side dish.
I found the original recipe on www.userealbutter.com, which is an award winning food blog AND her pictures of Vietnamese Pickled Vegetables are gorgeous (but copyrighted), so you’ll have to make do with my crappy photo unless you visit the Use Real Butter blog. 🙂