Anna Maria's Rouladen - Rachael Ray

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 slices bacon
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cups sliced fresh mushrooms
• 1 1/4 lbs beef sirloin, cut into 1/ 4-inch thick slices (just over 1 pound, ask the butcher to cut the meat 1/4 inch thick)
• salt and pepper
• 4 tablespoons dijon mustard
• 4 tablespoons chopped flat leaf parsley
• 4 dill pickle spears
• toothpicks or kitchen twine
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter, cut into pieces
• 2 tablespoons flour
• 2 cups chicken stock
• 1/4 cup sour cream
• chopped flat leaf parsley, for garnish

Recipe

• 1 in a skillet over medium heat, cook the bacon until just crispy; remove and set aside.
• 2 add the butter and 1 tablespoon olive oil to the skillet with the bacon drippings, then saute the sliced mushrooms until they soften and begin to get crispy - cook them to your desired texture; remove and set aside.
• 3 season the thin slices of meat with salt and pepper, then spread 1 tablespoon of dijon over each slice and sprinkle each with 1 tablespoon parsley.
• 4 near the bottom edge of each slice of meat, place 1 slice of cooked bacon and a pickle spear.
• 5 roll the slices of meat up around the fillings and secure closed with a toothpick or kitchen twine.
• 6 over medium-high heat in a skillet, heat the extra virgin olive oil then add the secured meat rolls and sear and cook the rolls on 4 sides, about 3 minutes per turn; remove rolls and set aside.
• 7 add the 2 tablespoons butter to the skillet and let it melt, then sprinkle in the flour and stir it together with a whisk for 2 minutes.
• 8 add the chicken stock and whisk, scraping the sides and bottom of the pan to get the browned bits.
• 9 add the cooked mushrooms, season sauce with salt and pepper, stir in the sour cream until well incorporated, and remove from heat.
• 10 remove the toothpicks or twine securing the meat, transfer rolls to serving platter, pour the mushrooms and sauce over the rolls, garnish with chopped parsley, and serve.
• 11 note: rachel makes sauteed red cabbage to go with this; you could also make buttered noodles to go with, if you like.