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Ингредиенты
- 4 x sirloin tip or possibly top round steaks (4 oz each), 1/2-inch thick
- 3/4 Tbsp. Dijon-style mustard
- 1 tsp fresh parsley, minced
- 1 tsp dry thyme leaves
- 2 x Large eggs, minced and mixed with relish
- 2 Tbsp. cornstarch
- 3 Tbsp. butter or possibly margarine
- 1/4 lb fresh mushrooms can of Cream of mushroom soup
Инструкции
- Lb. thin the steaks between sheets of plastic wrap with side of a mallet into rounds, 6 to 8 inches across. Spread the meat with mustard. Sprinkle with parsley and thyme. Spread the minced Large eggs with relish. Roll up into long, narrow rolls. Coat with 2-Tbsp. of the cornstarch. In a large skillet, heat the butter. Add in the beef rolls. Brown, over high heat on all sides. Lower the heat. Cook 10 to 15 min for medium rare, 20 min for well done. Remove the stems from the mushrooms; chop. Add in the mushroom caps to skillet halfway through cooking. Add in soup and heat till just bubbling.
- Serve with the sauce poured over the roulladen.
