Beef Roulades With Carrots And Lima Beans Recipe
Ingredients
| 4 slices chuck roast, 1/2 inch thick | ||
| Dill pickle | 1 | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Cooking oil | 2 Tablespoon | |
| Water | 2 Cup (16 tbs) | |
| 2 beef bouillon cubes | ||
| Carrots | 8 Small | |
| package | 1 | |
| Lima beans | ||
Directions
Cut each slice of chuck into halves.
Pound each piece until very thin.
Cut pickle into 8 lengthwise pieces.
Place a piece of pickle in the center of each slice of meat.
Roll and fasten with toothpicks.
Roll in flour.
Brown rolls on all sides in hot oil.
Add water and bouillon cubes.
Bring to a boil, cover, and lower heat.
Simmer for about 1 1/2 hours.
Add carrots and Lima beans.
Cover and simmer for 30 minutes longer.
Makes 4 servings.
Pound each piece until very thin.
Cut pickle into 8 lengthwise pieces.
Place a piece of pickle in the center of each slice of meat.
Roll and fasten with toothpicks.
Roll in flour.
Brown rolls on all sides in hot oil.
Add water and bouillon cubes.
Bring to a boil, cover, and lower heat.
Simmer for about 1 1/2 hours.
Add carrots and Lima beans.
Cover and simmer for 30 minutes longer.
Makes 4 servings.
Chef
