Brush the beef with mustard and season. Mix
mustard, and breadcrumbs. Unroll the beef and season, then spread the
1/2 slices of beef in the bottom of a
ntil smooth, gradually stirring in beef broth.
Cook and stir
ustard on each slice of beef, and place 1/8 of
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
epper to taste.
-=Turkey Roulade=-.
Preheat oven to 350
spread roulade with mustard, salt and pepper.
put couple slices dill pickle, onion, and bacon on one end
roll up and either tie or use toothpicks.
fry in small amount of oil untill browned.
I use presure cooker for 15 minutes.
but can be cooked on top of stove for hour make sure doesn't boil dry.
mix well.
Add ground beef, pork, parsley and rest of
irm a little.
The ROULADE:
In a mixing bowl
Saute 1 1/2 cups mushrooms, celery, water chestnuts, oysters and chopped green onions in butter about 10 minutes.
Then mix in bread crumbs, mayonnaise, sage to taste, chicken stock, red wine, parsley and salt and pepper to taste.
oll pan.
To make roulade, heat the oil in a
he green onions on the beef. Sprinkle with the blue cheese
br>Pour Onion soup mix, beef, and chicken broths over roast
ver high heat.
Pat beef dry.
Add to skillet
To make the roulade base: Grease the 8 x
Brush the beef with mustard. Lay the strips
Tenderize meat with a meat mallet.
Sprinkle each side with salt and pepper.
Spread some mustard on one side of meat.
Lay a strip of bacon on the meat.
Cut pickles into julienne strips and place five or 6 strips of pickles on the bacon.
Roll it up and secure with a toothpick at each end.
Brown onion and meat rolls in a large skillet.
When well browned, add enough water to the skillet to cover the meatballs.
Cook for 1 1/2 hours on medium heat.
Add water as necessary to keep meat covered.
Serve with knodel or ...