I was watching Good Eats the other day and they were making a Roulade (which is a browned flank steak rolled with a stuffing of blended croutons, eggs, veggies, ets).
Sounds good, right? Yep...now I want to make one. The problem is, I want to put crab dip as the stuffing and wrap a big steak around it.
Anyone do roulades before? Any ideas as to what 'sauce' to bake with the roulade? I was thinking a chowder. In good eats, Alton used tomato paste or something, but that obviously doesn't work for crab.
Ideas???
Sounds good, right? Yep...now I want to make one. The problem is, I want to put crab dip as the stuffing and wrap a big steak around it.
Anyone do roulades before? Any ideas as to what 'sauce' to bake with the roulade? I was thinking a chowder. In good eats, Alton used tomato paste or something, but that obviously doesn't work for crab.
Ideas???