Rouladen

Looking for a tasty dinner to serve to your friends following a Paleo or no carbohydrates diet?

This is your salvation, the flavours make every mouthful a taste sensation, thank you Samantha for sharing your zucchini pasta idea.

Ingredients

Rouladen

6 slices thinly cut veal or topside steak
German mustard
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
300mls Water or beef stock
Olive Oil

Stuffing
400g pork or veal mince
1 small onion grated
3 tablespoons chopped parsley
Salt and pepper

Mix all together

Zucchini Pasta
4 zucchini
Trim both ends off zucchini
Using a peeler, peel slices of zucchini from each side, avoiding the seeds in the middle.
Sauté with olive oil and crushed garlic until al dente.

Stuffed Tomato
4 tablespoons Parsley, chopped
2 slices of Capsicum, charred, and chopped
2 small chillies, finely chopped (available from the deli)
1 roasted artichoke heart, chopped (available from the deli)
4 olives, chopped
6 sprigs of thyme, chopped

Combine all ingredients, scoop out flesh of tomato, add half of the flesh to the stuffing ingredients.
Spoon stuffing into Tomato.
Bake in a moderate oven for 1 hour.

Roulades Method
Preheat Oven to 180 degrees Celsius.
Flatten meat between two pieces of cling wrap with a rolling pin or meat cleaver.
Spread mustard over the meat, then spoon a dessertspoon of stuffing at one end.
Roll up and tie with kitchen string or secure with a small skewer or toothpick.
Heat oil in a large heavy base casserole pan fry the roulades until brown on all sides.
Remove roulades and add onion, carrot and celery to the pan.
Sauté for 10 minutes until vegetables are soft.
Add stock or water, scraping all meat crust from the bottom of the pan.
Return roulades to the pan, cover and pop in a moderate oven for 2 hours.

Very healthy

Mamma Marmalade