Wednesday, February 17, 2016

Flank Steak Roulades with Crab, Artichokes, Sour Cream Gravy (1968)

  • 1-1/2 lbs flank steak, cut in 6 strip
  • 7 to 8 oz crab meat, fresh or canned, drained, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup bread crumbs, soft
  • 6 tbspns marinated artichoke hearts, drained, chopped
  • 1/4 cup butter, melted
  • Salt, Worcestershire sauce to taste
  • 1 beef bouillon cube, dissolved in 1 cup boiling water
  • 1 tbspn flour
  • 1 cup sour cream
  • Paprika
Combine crab meat, grated Parmesan cheese, bread crumbs, and chopped artichoke hearts; mix thoroughly.  Pound steak very thin.  Strips should be about 2 inches wide.  Sprinkle with salt, and brush with Worcestershire sauce.  

Spread each steak strip with about 1/3 cup crab filling. Roll strip and secure with string. Brown in butter; add bouillon cube.  Simmer, covered, for about i hour, 30 minutes, or until tender.  Remove roulades to serving plate.  

Blend flour with small amount of pan liquid; stir back into pan.  Cook over moderate heat, stirring until thickened.  Remove from heat and blend in sour cream.  Pour gravy over roulades. Garnish with paprika. 

(Origin - "The Panhellenic Cookbook: Meats" gathered by the Montgomery, Alabama Panhellenic Council, 1968. Recipe by Pam Mumford Lochrie, Zau Tau Alpha, of Denver, Colorado.)

More "Lost" Steak Recipes

Steak Flambe Moutarde (1978)

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