Beef Roulades Royale Recipe
Ingredients
| Round steak | 1 1/2 Pound, thinly sliced | |
| 1/2 pound finely ground veal | ||
| Egg | 1 | |
| Onion | 2 Tablespoon, minced | |
| Parsley | 2 Tablespoon, minced | |
| Nutmeg | 1/8 Teaspoon | |
| Generous dash pepper | ||
| 6 thin carrot sticks | ||
| 6 thin celery sticks | ||
| Shortening | 2 Tablespoon | |
| 1 can (10 3/4 ounces) condensed | ||
| Cheddar cheese soup | ||
| Tomatoes | 1/2 Cup (16 tbs), chopped | |
Directions
Cut steak into 6 pieces (about 6x4 inches); pound with meat hammer or edge of heavy saucer.
Thoroughly mix together veal, egg, onion, parsley, and seasonings; divide into sixths.
Place veal mixture on narrow end of meat; top with carrot and celery stick.
Roll steak; secure with toothpicks or skewers.
In skillet, brown roll-ups in shortening.
Pour off fat.
Add soup and tomatoes.
Cover; cook over low heat 1 hour 15 minutes or until meat is tender.
Stir now and then.
Thoroughly mix together veal, egg, onion, parsley, and seasonings; divide into sixths.
Place veal mixture on narrow end of meat; top with carrot and celery stick.
Roll steak; secure with toothpicks or skewers.
In skillet, brown roll-ups in shortening.
Pour off fat.
Add soup and tomatoes.
Cover; cook over low heat 1 hour 15 minutes or until meat is tender.
Stir now and then.
Chef
