London Broil Rouladen By Walter Staib
London Broil Rouladen
By Walter Staib
Serves 2
2 tablespoons unsalted butter
1 medium white onion, peeled and sliced
4 slices Dietz & Watson® London Broil, 8-10 in long, 3 to 4 in wide, and ¼ in thick
Salt & freshly ground black pepper
2 tablespoons Dietz & Watson® Stone Ground Mustard
½ bunch fresh curly-leaf parsley, stemmed and chopped
½ pound Dietz & Watson® Gourmet Imported Bacon, cut into 1 inch pieces
4 Dietz & Watson® Kosher Pickle Spears
1 cups red wine
1 cups Demi-Glace or prepared brown sauce
Fresh curly-leaf parsley sprigs, for garnish
1. Heat 2 tablespoons of the butter in a medium sauté pan over high heat. Add the onion and sauté until softened and translucent. Remove from the heat to cool completely.
2. Line up the London broil slices on a work surface, laying them flat. Spread a generous teaspoon of mustard on each slice, layer the bacon on each slice of the beef, then sprinkle evenly with sautéed onion, parsley. Place a pickle spear on the edge of each strip, roll tightly, pierce with toothpicks to hold the rolls in place.
3. Preheat the oven to 425°F.
4. Place the roulades into an oven proof casserole dish. Pour in the wine & demi-glace, cover, and set in the oven to roast until the meat is fully cooked but still tender, about 20-30 minutes.
5. To serve, remove the twine or toothpicks from the roulades.
Twice Baked Potatoes
Recipe by Walter Staib
Serves 2
1 large baking potato (baked as you would a baked potato)*
1 tablespoons unsalted butter
¼ sour cream
¼ pound Dietz & Watson® Lacey Swiss, chopped finely
2 tablespoons Dietz & Watson® Parmesan Cheese, grated
Salt & Freshly ground black pepper
1. Slice the potato length wise.
2. Scoop out the potato being careful to leave enough to keep the shell firm
3. Combined the potato, butter, sour cream, Lacey Swiss, & salt & pepper to taste.
4. Place the potato mixture back into the shell. Top with Parmesan cheese
5. Bake the potatoes on a sheet pan for about 25 minutes, until heated through the cheese in golden brown.
