Saturday, October 26, 2013

Beef Roulades Stuffed w/ Parsnips and Mushrooms, Creamed Mixed Baby Greens w/ Sharp White Cheddar and Parmesan

Beef and Spinach are well matched in this dish.  The beef is marinated briefly in Worcestershire, sherry and garlic.  Earthy parsnips and mushrooms and fresh thyme provide the filling for these thinly sliced pieces of bottom round, individually tied, seared and finished in the oven.  The creamy greens are further enhanced by a combination of baby green and red chard and bok choy.  The cheeses are rich and delicious and make this take on creamed spinach a cut above the rest.   Further, the roulades may be braised in a herbed tomato sauce until super tender and serve with rice or pasta for another wonderful and delicious meal!
1 pkg. Beef Bottom Round, extra thin about 1 1/4 lbs or 6 slices
2 tbsp. worcestershire sauce
2 tbsp. sherry
2 cloves garlic, pressed or finely minced
7 oz. button mushrooms, cleaned and sliced thin
1/2 lb. parsnips, peeled and cut into strips, about 2 inches or less
3 sprigs fresh thyme
butcher's twine
olive oil for drizzling
Creamed Mixed Baby Greens w/ Sharp White Cheddar and Parmesan:
2 13 oz. bags mixed baby greens, like chard, spinach and bok choy
2 tbsp. butter, plus 2 tsp. olive oil
3 cloves garlic, pressed or finely minced
2 tbsp. chopped onion
3 tbsp. AP flour
1 1/2 c. milk
1/2 c. Sharp White Cheddar Cheese
1/2 c. freshly grated Parmesan Cheese
Scant grating of fresh nutmeg, optional
olive oil for drizzling
Place Worcestershire, sherry and garlic in shallow bowl and add meat. turning to coat.   Marinate while you prep veggies.
Saute mushrooms, parsnips and thyme drizzled with olive oil over medium high heat.  After several minutes, SPST and cook until the veggies have softened slightly and given up most of their moisture, about 8 -10 minutes.  Remove stems.  Set aside to cool enough to handle.
Meanwhile, Preheat oven to 350*F.
Divide mushroom mixture among slices of beef that have been drained and patted dry, roll and tie off at each end to secure .
Quickly and lightly sear roulades on all sides and transfer to baking vessel to finish in oven.
Bake until internal temperature is 145*F, about 10 minutes.  Let rest before slicing roulades.
Meanwhile, in a large saute pan, melt butter and add tsp. olive oil and cook garlic and onions over medium heat, stirring often.  Add greens and cook further until wilted, about 5 minutes.
Sprinkle in flour and cook additional minute.  Add milk and cook until thickened, several more minutes.
Grate in nutmeg if desired.
Stir in cheeses until melted, adding more milk as needed for desired creaminess.
Divide greens among plates and top with sliced roulades or serve a la carte with your choice of protein.  Garnish with fresh chopped parsley.
Serves 4 to 6.


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