Beef And Onion Rollups Recipes

BEEF AND ONION ROLLUPS

Steps:

• Clean green onions and cut into 5" lengths.
• Spread cream cheese over each slice of meat.
• Set green onion at one end of the meat, leaving green end exposed, and roll up.
• Repeat with remaining ingredients.
• Arrange on platter and enjoy!

ROULADEN (BEEF ROLL UPS)

Steps:

• Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
• In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
• Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
• Serve with mashed potatoes or potato dumplings.

MONGOLIAN BEEF AND SPRING ONIONS

Steps:

• Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
• Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
• Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
• Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
• Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

FRENCH ONION AND BEEF PINWHEELS ROLLUPS

Steps:

• Mix the French onion spread ingredients and chill in the fridge for an hour.
• Once the spread has been chilled, roll out a long piece of foil and lay the tortillas on the foil so that the ends of the tortillas overlap on the inside.
• Generously spread the French Onion mixture over the tortillas. Try to cover as much of the surface as possible.
• Place the slices of roast beef down the middle of the tortillas. Overlap them so it is like one continuous strip of roast beef.
• Roll the tortillas carefully and tightly.
• Cover the rolled tortilla with the surrounding foil. Be careful to make sure the ends are sealed.
• Chill in the fridge for a few hours or overnight.
• Take out and slice the big roll into smaller pieces.

STEAK ROLL-UPS

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.

BEEF ROLL-UPS

Steps:

• Brown ground beef in a large skillet; drain grease.
• Add the onion soup mix and mix well.
• Add cheese and cook until cheese is melted and the mixture is pretty sticky.
• Separate the crescent rolls into individual rolls.
• Spoon about 2 tablespoons of the meat mixture into each crescent and fold the crescent up around the meat.
• Bake according to package directions.