ROLLED STUFFED BEEF RECIPES

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STUFFED ROLL OF BEEF - JAMIE GELLER



Stuffed Roll of Beef - Jamie Geller image

This deliciously elegant stuffed roll of beef is a crowd pleaser for Shabbat or any holiday.

Provided by Sharon Lurie

Total Time 205 minutes

Prep Time 25 minutes

Cook Time 180 minutes

Yield 8

Number Of Ingredients 20

5 pounds beef flap for rolling
1 teaspoon dried sage
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon crushed black pepper
1 teaspoon mustard powder
2 teaspoon dried rosemary
1/2 teaspoon garlic powder and onion powder and dried ginger
1 tablespoon brown sugar
1 1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon chili powder
2 medium onions finely chopped
1/2 cup oil or shmaltz
2 (8 oz.) packages sliced mushrooms
8 fresh sage leaves finely chopped
1 tablespoon chopped flat-leaf parsley
1 1/2 cup cornflake/bread crumbs
2 cups chicken stock
salt and pepper to taste

Steps:

  • 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

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS) RECIPE ...



Braciola - Braciole (Italian Stuffed Beef Rolls) Recipe ... image

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.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 7

1 lb top round steak
4 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese
2 tablespoons garlic powder
salt and pepper, to taste
2 tablespoons olive oil
28 ounces pasta sauce

Steps:

  • Pound the steak very thin and cut into 4 pieces.
  • Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
  • Roll each piece up tightly and secure with a string.
  • Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
  • Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
  • Remove the strings and serve.
  • (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).

Nutrition Facts : Calories 573.2, FatContent 30.1, SaturatedFatContent 10.9, CholesterolContent 111.1, SodiumContent 1269.8, CarbohydrateContent 35.4, FiberContent 6.3, SugarContent 20.4, ProteinContent 38.6

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STUFFED ROLL OF BEEF - JAMIE GELLER
stuffed roll of beef - jamie geller image
This deliciously elegant stuffed roll of beef is a crowd pleaser for Shabbat or any holiday.
From jamiegeller.com
Total Time 205 minutes
  • 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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