BEEF ROLL
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
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!
ROAST BEEF ROLL-UPS
Got this idea from a Pillsbury cookbook. Made a few adjustments. This was the result. Hubby enjoyed this one.
Provided by Katha
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray a casserole pan (3 quart) with cooking spray.
- Microwave on high the broccoli, mushroom and garlic about 1 1/2 minutes.
- Blend together the gravy, tomato paste, tomatoes, oregano and basil; set aside.
- Mix broccoli mixture and 1/4 cup of cheese with the mashed potatoes.
- Put 1/4-1/2 cup potato mixture down the center of each roast beef slice,.
- Roll up and place seam side down in prepared pan.
- Pour gravy mixture over top.
- Cover with foil.
- Bake 25 minutes at 350°F.
- Uncover, sprinkle with 2 tbps cheese.
- Bake 5 minutes more until cheese melts.
- Let stand 5 minutes before serving.
- Serves 4.
Nutrition Facts : Calories 245.2, Fat 5.8, SaturatedFat 3, Cholesterol 22.9, Sodium 1308.8, Carbohydrate 36.1, Fiber 3.7, Sugar 4.5, Protein 13.1
BEEF ROUND STEAK ROLL UP
You can make the roll ups the night before and just set up to cook in the a.m. An easy meal to come home to. You can also use boneless chicken breast for this recipe with little change.
Provided by TishT
Categories Poultry
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut the meat into 6 pieces and pound each piece to about 1/4 inch thickness.
- Combine the vegetables, Parmesan cheese and seasonings: place 1/3 cup in the center of each piece.
- Roll meat up around filling and secure them with toothpicks.
- Brown the roll ups in oil in a skillet.
- Transfer the roll ups to a 5 qt.
- slow cooker and top with spaghetti sauce.
- Cover and cook on low for 6 hours or until the meat is tender.
- Cook Pasta.
- Take the toothpick out and serve roll up over pasta.
- Sprinkle with additional Parmesan if desired.
EASY BEEF ROLL-UPS
This is a Zaar recipe that I adopted. I hope to make it soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim separable fat from steak nd remove bone.
- Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon.
- Place bacon slices on steak strips and roll up, securing with small wooden picks.
- Brown roll-ups slowly in hot oil in large frying-pan.
- Remove roll-ups to pressure pan.
- Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan.
- Pour liquid over roll-ups.
- Cook at 10 lbs pressure 10 minutes.
- Remove roll-ups to warm serving dish.
- Combine cornstarch and 1/2 cup water, mixing until smooth.
- Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened.
- Pour gravy over roll-ups; garnish with parsley and cherry tomatoes.
BEEF ROLLUP
This is a family recipe that is cheap and easy to make. My grandma had to feed her kids somehow on a low budget and this was something she came up with then taught my dad's sister who then taught my mom, who taught me.
Provided by Bowen Cormac
Categories Cheese
Time 1h
Yield 6-8 squares, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cook ground beef until no pink is left. Drain grease.
- Heat oven to 350 degrees.
- Pour beef into a large bowl and stir in bbq sauce.
- Unroll a croissant package onto baking sheet.
- Spread bbq ground beef onto the croissant layer.
- Spread cheese evenly over ground beef.
- Cover with second can of croissant rolls.
- Cook in oven for 15 minutes, or until croissants are golden brown.
Nutrition Facts : Calories 232.8, Fat 11.5, SaturatedFat 4.4, Cholesterol 51.4, Sodium 446.9, Carbohydrate 17, Fiber 0.3, Sugar 12.2, Protein 14.1
ROULADEN (BEEF ROLL UPS)
This is an old fashioned German recipe that my family enjoys. It has been passed down from my mother who is from Germany, try it you will love it.
Provided by Karenm3
Categories Steak
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
BEEF ROLL-UP
An inexpensive way to serve beef rouladen using cube steaks. Also less fat as these are grilled or broiled rather than browned in oil. These can be made up ahead of time. They're best when done over charcoal. Prep time includes marinating time.
Provided by Whisper
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with salt and pepper.
- Marinate in French dressing 30-60 minutes, at room temperature.
- In saucepan, simmer vegetables, covered, in water until tender-crisp, about 7-8 minutes; drain.
- Drain steaks; place about 1/3 cup vegetable mixture on each steak.
- Roll up jelly roll fashion.
- Cut bacon slices in half, crosswise.
- Wrap two half pieces bacon around each roll-up; secure with wooden toothpicks.
- Grill steaks over hot coals, or broil 3-4 inches from heat, 20-25 minutes, turning steaks occasionally.
Nutrition Facts : Calories 194.2, Fat 14.6, SaturatedFat 4, Cholesterol 15.4, Sodium 931.9, Carbohydrate 14.9, Fiber 1.6, Sugar 11.2, Protein 3.5
BEEF ROLL-UPS
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
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.
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