Red onion roulade recipe?!


Question:

Red onion roulade recipe?


Answers:
Roulade:
6 medium portobello mushrooms, stemmed and gilled
Salt and fresh ground black pepper
2 pounds flank steak, thinly sliced on the diagonal against the grain (a.k.a carne asada)
2 cups spinach, collapsed
1 cup sweet and sour onions, plus more for serving, recipe follows
1/4 cup cooking oil
4 cups arugula leaves
Sweet and Sour Onions:
1/4 cup cooking oil
5 red onions, sliced
4 tablespoons sugar
1 tablespoon salt
3/4 cup red wine vinegar



For the roulade: Preheat oven to 350 degrees F.
Coat the portobello mushrooms in oil, salt and black pepper and place on a sheet pan. Roast in the oven for 15 minutes or until fully cooked. Chill and thinly slice.

Working on a cutting board, spread out a piece of the sliced flank steak. Place a thin line of spinach across the edge of the flank meat. Repeat with the sliced portobello mushrooms and sweet and sour onions. Firmly roll the ingredients up in the flank steak. Secure with a toothpick. Repeat until all the flank meat is stuffed and rolled. Coat a large saute pan with cooking oil and place over high heat. Season each flank steak roulade with salt and pepper. Sear each roulade in the pan by placing the seam side down to ensure closure. Cook until browned on all sides and cooked to desired doneness, about 6 minutes. Slice each roulade on the bias into 1-inch pieces. Serve over arugula and sweet and sour red onions.

For the onions: In a saute pan over medium heat, add the cooking oil and sliced onions. Cook for a few moments while stirring, until the onions start to turn translucent. Add the sugar and salt and continue to cook until onions begin to soften, but are still firm to the touch. Add the red wine vinegar and cook until almost all the vinegar has been reduced. Turn the onions out on to a sheet pan to cool.

Source(s):
food network

A vegetarian friend of mine used to like carrot and courgette roulade.
I just made an ordinary roulade, scattering the top with slivered carrots and courgettes which had been cooked lightly in olive oil, then seasoned, before rolling up the roulade.
I guess you could do the same with chopped or slivered red onions. A bit of chopped green stuff would make it look more spectacular when you sliced it.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources