BEEF ROLL UPS WITH STUFFING RECIPES
STEAK ROLL-UPS RECIPE: HOW TO MAKE IT
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. —Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 20 minutes
Prep Time 20 minutes
Cook Time 02 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Nutrition Facts : Calories 401 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 735mg sodium, CarbohydrateContent 27g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 30g protein.
ITALIAN STUFFED BEEF ROLLS RECIPE: HOW TO MAKE IT
The combination of spinach, artichokes and cream cheese is always a crowd pleaser. Add basil and a roasted red pepper sauce, and you have perfection on a fork! To save time, the stuffed beef filling can be made ahead and chilled. You can also make the sauce ahead and reheat it when you are ready to serve. —Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.
Nutrition Facts : Calories 438 calories, FatContent 21g fat (9g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 1326mg sodium, CarbohydrateContent 21g carbohydrate (13g sugars, FiberContent 6g fiber), ProteinContent 38g protein.
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Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.
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Reviews 5.0
Total Time 2 hours 20 minutes
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From food.com
Reviews 5.0
Total Time 2 hours 20 minutes
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- (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).
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BEEF ROLL-UPS RECIPE | MARTHA STEWART
Don't let its name fool you--these roll-ups are worthy of a special occasion and call for using one of the leaner cuts of beef, top-round steak.
From marthastewart.com
Reviews 2.8
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From marthastewart.com
Reviews 2.8
Category Beef Recipes
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This deliciously elegant stuffed roll of beef is a crowd pleaser for Shabbat or any holiday.
From jamiegeller.com
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- 1. Spice the outside of the roll of beef with Dry Rub. 2. Lay the beef out flat on a clean surface and rub both sides with a little oil. 3. Combine the dry rub ingredients and use to coat one side (the outside) of the beef only. (Tip: triple the rub recipe and keep it in a glass jar with a tight-fitting lid. Use it for everything, from chicken to fish, scrambled eggs and steak) 4. Turn the meat over in preparation for stuffing (recipe follows). The stuffing can be made a day in advance to save time. 5. Heat the oven to 350°F. 6. Spoon the stuffing onto the unspiced side of the beef. 7. Roll up the meat and tie 3-4 pieces of string or cooking bands around it to hold the roll in place. 8. Pour 1/2 cup chicken stock on bottom of pan; place stuffed meat inside and cover tightly with foil. 9. Bake for 2 1/2 hours, covered. Stuffing: 1. Heat oil or schmaltz in a frying pan and fry the onions until golden brown. 2. Add the mushrooms, sage, and parsley and cook until most of the liquid has evaporated. 3. Add the flour and stir well; remove from heat. 4. Add the chicken stock, season with salt and pepper, mix well and finally add the cornflake / bread crumbs and mix well. 5. The stuffing should be quite firm, as it will soften with the juices given off by the meat during cooking. Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW
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Reviews 4.7
Total Time 5 hours 45 minutes
Category World Cuisine, European, Italian
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Reviews 4.7
Total Time 5 hours 45 minutes
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Calories 472.5 calories per serving
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Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil
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Reviews 90
Cuisine Fusion
Calories 634 calories per serving
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Reviews 90
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