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Old 06-24-2015, 12:33 AM   #31
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GG, I'm glad you had a wonderful evening. Those drinks and desserts look great.
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Old 06-24-2015, 12:51 AM   #32
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That looks really good.

I hope you don't mind me giving a tip. Roll the roulade so the grain of the meat goes the "long way". Then when you cut the slices you are cutting against the grain and have only short strands of meat in each slice.
What a great tip taxy, I should have known better, you're absolutely right!
This was a 2 pound flank that I had cut in half and froze individually.
I'll def do that the next time, also, DH mentioned as he fell asleep, no crust next time.
(it was tasty, albeit a touch tough, I thought )
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Old 06-24-2015, 09:37 AM   #33
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Originally Posted by taxlady View Post
That looks really good.

I hope you don't mind me giving a tip. Roll the roulade so the grain of the meat goes the "long way". Then when you cut the slices you are cutting against the grain and have only short strands of meat in each slice.

I do the same. makes for a more tender roast.

I like the stuffing you used. SO loves stuffed flank steak but we always end up with basic bread stuffing.
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Old 06-24-2015, 01:32 PM   #34
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I do the same. makes for a more tender roast.

I like the stuffing you used. SO loves stuffed flank steak but we always end up with basic bread stuffing.
My darling husband asked me what I was making for dinner and I said
Steak Roulade ... his response was, "english please?" I told him,
"stuffed flank steak dear"


For myself, I am not a fan of bread stuffing, in anything.
I'm that weird dinner guest at the table that passes the Thanksgiving Stuffing dish to the next person ... ACK! Wet bread
Although, I have developed a casserole stuffing that all of my family, including myself, enjoy. My younger non-cooking sister requested it with each holiday meal, her BF wasn't sure he was going to like it at frist, but we converted him.
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