Sunday, 14 January 2018

Another Family Classic Remake

"Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat." - Guy Fieri


Well today we returned to Foodie Paradise and experimented with yet another spin on an old family favourite: Rouladen.



Key Ingredients:

  • Thin cut steak
  • Green beans
  • Onions
  • Keg steak spice
  • Jalapeño yellow mustard
  • Habanero Monterey Jack cheese













Cut steak into suitable sizes. Season on both sides with Keg steak spice or other favourite. Generously squirt some jalapeño yellow mustard on the seasoned meat. (Regular mustard works fine too, but I prefer the flavour of the jalapeño variety). Next comes a layer of chopped onions. Finally, it's time for the Habanero Monterey Jack cheese.



Cheese Trivia
Cheese is one of the most loved and consumed foods around the world. The word 'cheese' comes from the Latin word 'caseus' which means 'to ferment' or 'to sour.' Cheese is made from the milk of the cow, buffalo, goat, sheep, horse and camel. According to archeologists cheese was already being made from the milk of cows and goats before 6000 B.C. in Mesopotamia.

Well now we come to the finicky part; the insertion and rolling of the green beans. Before we came to this part, however, I took several green beans (apparently not enough, since I would have liked a little more in each roll), cut off the ends, and slightly steamed them. By doing this they were already half cooked before meeting the rest of the concoction. To hold the rolls together, I've experimented with two methods. One, is my Mom's method of tying thread around them during the cooking process. This works well to give you nice tight rolls, as I did here. However, I tend to be a little lazy and find the removal of the thread afterwards a bit of a pain. The second method I've used to hold the meat together is toothpicks. This makes for an quick easy removal prior to serving, but it tends not to form as tight of rolls.

After heating up my trusty old cast iron pan with a little Canola Oil, I browned my meat rolls, turning them regularly. After they were nicely browned, I transferred them into an oven-friendly glass Pyrex dish to finish cooking in the oven. Before hitting the oven, however, I made a roux in the cast iron pan from which I then made some nice beef gravy to pour over my meat rolls. I covered the dish with aluminum foil and finished off in the oven. 


Well there you have it; another family classic remake. Oh, so good! 😃

For more similar foodie creations, check out these two posts:

Not Your Mama's Steak Sandwich

Good Food: Nothing Is More Blissful



Happy eating. Peace.

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