Beef Roll Recipes

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STUFFED STEAK ROLLS RECIPE BY TASTY



Stuffed Steak Rolls Recipe by Tasty image

Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese

Provided by Tasty

Categories     Dinner

Yield 6 rolls

Number Of Ingredients 9

2 tablespoons canola oil, divided
3 tablespoons garlic, chopped
2 sweet onions, like Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 lb flank steak
4 oz fresh baby spinach, 1 package
9 slices provolone cheese

Steps:

  • Preheat oven to 350°F (175°C).
  • Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
  • Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
  • Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
  • Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
  • Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
  • Remove the toothpicks, then serve!
  • Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams

BEEF ROLL-UPS



Beef Roll-Ups image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 13

1 3/4 pounds center-cut top round steak (1 1/2 inches thick), sliced horizontally into 6 1/4-inch-thick slices
4 tablespoons unsalted butter
5 tablespoons olive oil
1/2 medium onion, finely chopped and 1/2 medium onion, thinly sliced
1 pound white mushrooms, finely chopped
Coarse salt and freshly ground pepper
6 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup dry breadcrumbs
1 large clove garlic, minced
1 can (15-ounce) tomato sauce
1/2 cup red wine
Grated Beets, for serving
Buckwheat Groats, for serving

Steps:

  • Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
  • In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
  • Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
  • In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
  • In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.

BEEF ROLLS (RINDSROULADEN)



Beef Rolls (Rindsrouladen) image

Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.

Provided by Bayhill

Categories     Meat

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices beef top round steak (1/2-inch thick)
salt and pepper, to taste
prepared mustard
3 onions, finely chopped
3 slices bacon, chopped
1 large dill pickle, sliced
1 tablespoon vegetable shortening
1 teaspoon tomato paste
1 1/2 cups beef stock
1 tablespoon flour
dry red wine

Steps:

  • Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
  • with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
  • Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
  • Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.

Nutrition Facts : Calories 107.3, Fat 6.3, SaturatedFat 2, Cholesterol 4.1, Sodium 694, Carbohydrate 10.4, Fiber 1.9, Sugar 4.1, Protein 3.1

BEEF ROLL



Beef Roll image

This recipe was inspired by the beef roll from Pine and Crane in Los Angeles, CA.

Provided by Claire Thomas : Food Network

Time 3h40m

Yield 6 servings

Number Of Ingredients 21

1 teaspoon vegetable oil
Two 1-pound bone-in beef shanks
4 to 6 slices fresh ginger
5 dried chiles
1/2 bunch scallions, cut into 3-inch pieces
1 1/2 cups soy sauce
1 1/2 cups red wine
1/2 cup brown sugar
1 teaspoon whole cloves
1 teaspoon fennel seeds
1/2 teaspoon white pepper
6 to 8 whole star anise
3 whole cardamom pods
1 small cinnamon stick
6 tablespoons hoisin sauce
1/2 cups all-purpose flour, plus more for rolling
1/2 cup warm water
1 teaspoon vegetable oil, plus more for cooking
1/2 cup cilantro, roughly chopped
2 cucumbers, julienned
2 scallions, sliced

Steps:

  • For the braised beef: Heat the oil in a large pot over medium-high heat. Then add the beef shanks, browning deeply on each side, about 5 minutes per side. Set aside.
  • Add the ginger, dried chiles and scallions and saute until fragrant. Add the soy sauce, wine, sugar, cloves, fennel, white pepper, star anise, cardamom and cinnamon stick. Return the beef to the pot, add enough water to cover and bring to a simmer. Cover and cook gently until tender when pierced with a fork, about 2 hours.
  • Shred the beef with forks and set aside. Reserve 6 tablespoons of the braising liquid and mix with the hoisin sauce in a small bowl until smooth.
  • For the wraps: Combine the flour, water and oil and knead until smooth and pliable, about 5 minutes; the dough should be slightly tacky. Cover with plastic wrap and rest for 10 to 15 minutes. The resting is important, don't skip it!
  • Roll the dough out into a 10-by-14-inch rectangle and then roll into a log. Cut into 6 pieces. On a lightly floured surface, press down on your small piece of dough and roll into a circle, about 1/4-inch thick. Let rest for 10 minutes.
  • Stretch each circle out until you can see light coming through the dough. Set aside with a damp cloth on top. When ready to use, heat up a little oil on a griddle or large saute pan over medium- high heat; the pan should be hot but not smoking. Place the wrap in the pan and cook until golden brown on one side. Then flip and cook until just cooked on the other side. Repeat with the remaining wraps.
  • To assemble: Brush 1 tablespoon of the hoisin sauce evenly onto the less cooked side of the wrap. Evenly layer the beef onto the wrap. Add the cilantro, cucumber and scallions. Roll up, slice and enjoy!

BEEF ROLLS



Beef Rolls image

Comfort food that is well worth the effort! These delicious rolls contain a filling made with bacon, mushrooms, and FRESH bread slices crumbled-- NO pickle so DH appreciates that. I use sandwich steak, round steak or sirloin and cut into 8 THIN pieces. Serve it with mashed potatoes. Sometimes sirloin is already cut thin which works great! Notice how it is in the oven for 2 hours so you can do something else. Set out your lemon to get it to room temperature. You will need string, cut about 5 inches in length to keep these together. I appreciate puppitypup for noticing that the onions needed explaining.

Provided by WiGal

Categories     Meat

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons butter
3 slices bacon, finely chopped
4 ounces mushrooms, chopped
1 tablespoon fresh parsley, chopped
1/2-1 lemon, zest and juice
2 cups fresh breadcrumbs
2 teaspoons dill weed
salt, to taste
1/4 teaspoon pepper
1 1/2 lbs sandwich steaks, cut into 8 THIN pieces
3 tablespoons flour
1/2 teaspoon paprika
3 tablespoons oil
2 onions, sliced
1 3/4 cups beef stock
salt
pepper

Steps:

  • Preheat oven to 325 degrees.
  • Melt the butter in a large saute pan and fry the bacon and mushrooms for 3 minutes; put into medium size bowl; do not wash saute pan as you will use it again for Step 7.
  • Add to mushroom mixture, the chopped parsley, lemon rind and juice, bread crumbs, and seasoning.
  • Spread an equal amount of the bread crumb mixture evenly over the beef slices, leaving a narrow border clear around the edges.
  • Put flour onto dinner size plate and mix paprika into flour.
  • Roll up the slices and tie securely with fine string, then dip the beef rolls in the flour/paprika mixture to coat lightly, shaking off any excess flour into a small bowl and RESERVE for thickening later.
  • Heat the oil in the frying pan that you used earlier, saute the beef rolls until lightly browned and set rolls in casserole (that has a lid).
  • Pour into frying pan the beef stock, onions, reserved flour; stir constantly, bring to a boil, stirring, and simmer for 2-3 minutes.
  • Taste test the sauce, add more salt and pepper if needed.
  • Pour the sauce over beef rolls, then cover with tight fitting lid and bake in the oven for 2 hours.
  • Lift out the "rolls" using a slotted spoon and remove the string.
  • Return beef to the sauce and serve hot.

Nutrition Facts : Calories 968.5, Fat 68, SaturatedFat 26.3, Cholesterol 140.2, Sodium 1007, Carbohydrate 50.5, Fiber 4.2, Sugar 6.5, Protein 39.5

STUFFED BEEF ROLLS (ZRAZY ZAWIJANE)



Stuffed Beef Rolls (Zrazy Zawijane) image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings (2 rolls each)

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound top side beef, thinly sliced into 8 pieces
2 tablespoons yellow mustard
2 dill pickles, quartered lengthwise
8 slices uncooked bacon
1/2 large yellow onion, sliced
1/4 cup vegetable oil
1/4 cup all-purpose flour
4 quarts water
4 cups hot reserved cooking liquid from the beef rolls
1 cup beef stock
1/4 cup tomato paste
2 tablespoons red wine
1 tablespoon paprika
Kosher salt and freshly ground black pepper
Mashed potatoes or noodles and a vegetable, for serving

Steps:

  • For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
  • Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
  • Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
  • Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
  • For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
  • To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.

STEAK ROLL-UPS



Steak Roll-Ups image

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

Time 2h20m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds boneless beef round steak
1/4 cup chopped onion
1/4 cup butter, melted
2 cups fresh bread cubes
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup all-purpose flour
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
3/4 teaspoon browning sauce, optional

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, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.

BEEF EGG ROLLS



Beef Egg Rolls image

Crispy fried egg rolls stuffed with ground beef, cabbage, and delicious seasonings. A personal creation of mine that goes well with any Chinese dish. The sherry makes it better.

Provided by HERCATE

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 45m

Yield 16

Number Of Ingredients 18

1 pound lean ground beef
1 onion, thinly sliced
½ teaspoon dried minced garlic
2 tablespoons soy sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons sherry
1 teaspoon ground ginger
1 large head cabbage, finely shredded
¼ cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry
½ teaspoon salt
½ teaspoon ground black pepper
2 quarts vegetable oil for deep frying
1 (16 ounce) package egg roll wrappers

Steps:

  • In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
  • In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
  • Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 22.1 g, Cholesterol 21.1 mg, Fat 15.8 g, Fiber 2.1 g, Protein 9.4 g, SaturatedFat 2.9 g, Sodium 576.5 mg, Sugar 2.7 g

ITALIAN STUFFED BEEF ROLLS



Italian Stuffed Beef Rolls image

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

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 beef top sirloin steak (2 pounds)
2 jars (8 ounces each) roasted sweet red peppers, drained and chopped, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (8 ounces) spreadable chive and onion cream cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and finely chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (24 ounces) pasta sauce
1 tablespoon tomato paste

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, Fat 21g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1326mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 6g fiber), Protein 38g protein.

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