Anna Maria S Rouladen Rachael Ray Recipe

Ingredients for Anna Maria S Rouladen Rachael Ray

• 4 slices bacon
• 4 tablespoons butter
• 2 tablespoons olive oil
• Fresh Mushrooms
• Beef Sirloin
• Salt and pepper to taste
• Dijon Mustard
• Flat Leaf Parsley
• Dill Pickle Spears
• Toothpicks
• Extra Virgin Olive Oil
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/2 cup sour cream

How to Make Anna Maria S Rouladen Rachael Ray

1. Cook 4 slices bacon in a large skillet over medium heat until crispy. Remove and set aside; reserve bacon grease.
2. Add 2 tablespoons butter and 1 tablespoon olive oil to the skillet with the reserved bacon grease. Add 8 ounces sliced mushrooms and sauté until softened and slightly crispy (about 5-7 minutes). Remove and set aside.
3. Season 4 thin slices of beef (about 1/4 inch thick) with salt and pepper. Spread 1 tablespoon Dijon mustard on each slice.
4. Sprinkle 1 tablespoon chopped fresh parsley over each mustard-coated beef slice.
5. Place 1 slice of cooked bacon and 1 pickle spear (about 2 inches long) near the bottom edge of each beef slice.
6. Tightly roll each beef slice around the filling, securing with a toothpick or kitchen twine.
7. Heat 2 tablespoons extra virgin olive oil in the same skillet over medium-high heat. Sear the rolled beef on all four sides, about 3 minutes per side, until browned.
8. Remove the beef rolls from the skillet and set aside.
9. Add 2 tablespoons butter to the skillet. Once melted, whisk in 2 tablespoons all-purpose flour for 2 minutes.
10. Gradually whisk in 1 cup chicken stock, scraping up any browned bits from the bottom of the pan.
11. Add the cooked mushrooms to the sauce. Season with salt and pepper to taste.
12. Stir in 1/2 cup sour cream until well combined. Remove from heat.
13. Remove toothpicks or twine from the beef rolls. Transfer the rolls to a serving platter. Pour the mushroom sauce over the rolls.
14. Garnish with extra chopped parsley and serve immediately.