STUFFED ROAST BEEF ROLL UPS RECIPES

Name: Stuffed Roll of Beef
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 8
Ingredients: 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

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

Ingredients

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

ROAST BEEF HORSERADISH ROLL-UPS | ALLRECIPES

Roast Beef Horseradish Roll-Ups | Allrecipes image

I make a batch of these roll-ups on Sunday and give them to the hubby and kids in their lunches throughout the week. They are also great to put out for parties!

Provided by Tinker802

Categories Main Dishes Sandwich Recipes Wraps and Roll-Ups

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Yield 12 servings

Number Of Ingredients 7

Ingredients

2 (8 ounce) packages fat-free cream cheese, softened
3?½ tablespoons prepared horseradish
3 tablespoons Dijon-style mustard
12 (12 inch) flour tortillas
30 spinach leaves, washed with stems removed
1?½ pounds thinly sliced cooked deli roast beef
8 ounces shredded Cheddar cheese

Steps:

Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

Nutrition Facts : Calories 551.3 calories, CarbohydrateContent 64.4 g, CholesterolContent 52.8 mg, FatContent 17.2 g, FiberContent 4.3 g, ProteinContent 32.3 g, SaturatedFatContent 6.9 g, SodiumContent 1789 mg, SugarContent 4.1 g

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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
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I make a batch of these roll-ups on Sunday and give them to the hubby and kids in their lunches throughout the week. They are also great to put out for parties!
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Reviews 4.3
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