I picked up a nice piece of round steak the other day. I used a tenderizing mallet on it, and then a smooth mallet to flatten it more. I seasoned with S&P and then dredged it in egg-wash and flour. I rolled it and secured the roll with a toothpick. It was then placed in a 425' oven for about 30 minutes.
It was so very tender, which is important for my wife. But I found it bland. I can't use pepper as my DW can't handle the heat of even ketchup. So I'm somewhat limited with the spices I can use.
I'm looking for a savory filling for this rouladden, that won't have too many onions (again because of my DW), but will be full of flavor.
We love mushrooms, and most veggies, rice, etc. No bread dressing is allowed either for the same reasons as listed above (DW's kind of picky, Ok, very picky). So you can see my dilema.
If it were just me and my kids, i would use bread dressing with plenty of sage, or spread with freshly sliced onions and cloves of garlic, use black pepper, worcestershire sauce, etc., etc.
Maybe I'll just have to make 2 seperate rouladines, with a rich beef gravy for her (thickend with cornstarch), and soemthing more flavorful for the rest of us.
Seeeeeya; Goodweed of the North