Meat Roll With Gravy Food

STUFFED STEAK ROLLS RECIPE BY TASTY

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!

BEEF AND MUSHROOM ROLL

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the mushrooms, relish, salt, mustard and pepper. Combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. , For pastry, in a large bowl, combine the flour, baking powder, salt and poultry seasoning. Cut in shortening until mixture resembles coarse crumbs. Stir in 3/4 cup milk to form a soft dough. Turn onto a floured surface; pat dough into a 12-in. x 9-in. rectangle., Set aside 1/4 cup meat mixture. Spread remaining mixture over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; brush with remaining milk. , Bake at 425° for 15-20 minutes or until golden brown. , For gravy, melt butter in a saucepan over medium heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved meat mixture; heat through. Slice roll; serve with gravy.

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.

BEST EVER MEATLOAF WITH BROWN GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
• Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
• While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

GERMAN BEEF ROULADEN

Steps:

• Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
• Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
• Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

SAVORY MEAT ROLL

Steps:

• Preheat oven to 400 degrees F.
• To make the pesto: Place all the ingredients in a food processor and process until mixture turns into a smooth paste. Set aside.
• To make the filling: In a saute pan over medium heat, add oil and then the sausage. Saute the sausage, breaking it up with a spoon, until it cooks through and it turns golden brown. Cool slightly and drain the fat. Set sausage aside in a bowl. Keep mozzarella and Asiago cheese on standby.
• To make the topping: Heat a large saute pan with oil, add the peppers, onion, granulated garlic and Italian seasoning. Cook until vegetables are tender, about 10 minutes. Stir in the tomatoes and mushrooms and cook another 5 minutes. Don't overcook the tomatoes. They should retain their shape. Set aside.
• To make the biscuit dough: In a large bowl, mix together the flour, baking powder and salt. Add the butter and with your fingertips or with a pastry blender blend together until the mixture resembles coarse meal. Stir in milk, using a fork, until the dough comes together. Sprinkle flour on a clean work surface, remove the dough from the bowl and knead several times on the floured surface. Add small amounts of flour, as needed, so that dough will be easy to roll out. Roll the dough out to roughly 15-inches in diameter and generously brush the top with the softened butter.
• To assemble: Spread a layer of pesto on top of the softened butter. Sprinkle the top of the dough evenly with the sausage and top with the mozzarella and Asiago. Roll the dough into a log. Cut the ends off to create even edges then cut the log into 7 or 8 pieces, depending on the length of the roll. Place slices on a baking sheet and press the tops down. Put the ends on the baking sheet and press those tops down. Bake 20 to 30 minutes until biscuits turn golden. Transfer the rolls to a serving platter. Serve topped with the sauteed vegetables and sprinkled with remaining cheese.

MEAT ROLL WITH GRAVY

Steps:

• Preheat oven to 375*
• In large skillet brown 1 lb of hamburger along with spices, set aside.
• Biscuits: Place all dry ingredients into large bowl, either mix in cooking oil or Crisco if using Crisco use pastry cutter or fork till coarse meal like. Add water or milk a little at a time, mix add flour to mixture while kneading till dough comes away from the bowl, no longer sticky. Place on floured board roll out till 3/4 inch thick. Brush with melted butter, spread 1/2 the meat on top of biscuit dough, set the rest of the meat to the side. Spread chopped onion across the biscuit dough. (You may add shredded cheese if you like for appetizers) Roll biscuit dough up as if you are making cinnamon rolls make sure the roll is tight and pinch edges. Place seam down, using a serrated knife and flour. Dip knife into flour after each slice. Slice 1/2 inch thick and place onto cookie sheet, brush each with melted butter. Bake approximately 30 minutes or till golden brown.
• Next step: Gravy, with the remainder hamburger in the skillet, add spices to include bouillon, water or milk except 1/4 cup to be set aside for cornstarch mixture from last step. Heat up on medium high heat. In shaker or small bowl mix small amount of water or milk and cornstarch, stir till thickens to a gravy like consistency. If you need more cornstarch repeat last step of cornstarch and water or milk, Worcestershire Sauce. You may thin down with water or milk also. Cook till gravy comes to a boil stirring constantly.
• After meat rolls are baked remove, serve hot and spoon gravy over meat rolls. They can be eaten cold also.

GRAN SMITH'S MEAT ROLL, 361CALS PER SERVE

Steps:

• Mix in bowl the Mince, Bacon and Breadcrumbs. Drop in the egg (not Beating). Mix well.
• Put mixture in bowl or loaf tin. Do not press down mixture too much to give a light texture to the roll. Cover with greaseproof paper and tie with string.
• Place in pan with enough water to come half-way up the container.
• Steam for 2 1/2 hours, slowly.
• See that the pan does not get dry. Add boiling water when needed.
• Leave to go cold before serving with a nice green salad.
• Would also make a nice filling for sandwiches.

CRISPY COUNTRY FRIED STEAK ROLL RECIPE BY TASTY

Steps:

• In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt, and pepper. Stir until softened, 3-4 minutes.
• Add the spinach and stir until wilted down. Remove the pan from the heat.
• Season the steak on all sides with salt, pepper, garlic powder, and paprika. Lay a piece of parchment paper over the cubed steak. Using a meat mallet or rolling pin, pound the steak until ¼-inch (6-mm) in thickness.
• Remove the parchment paper. Lay the slices on Monterey Jack evenly over the cube steak. Add the sauteed spinach mixture over the cheese.
• Gently roll up the steak, making sure to keep it as tightly wrapped as possible. Place the steak log on a sheet of plastic wrap. Wrap the steak up, tightly securing each side.
• Refrigerate the steak for 1 hour.
• Place the flour, eggs, and panko in three separate shallow dishes.
• Gently unwrap the steak roll from the plastic wrap. Dip it into the flour, dusting off any excess. Dip the steak roll into the eggs, into the panko, and then back into the eggs, and back into the panko.
• Preheat oven to 325˚F (160˚C).
• Fill a pot with tall sides with one inch (2 cm) of oil and heat to 350˚F (180˚C).
• Gently place the steak roll into the oil, and fry until golden brown, about 2-3 minutes.
• Gently turn the steak over with tongs, and fry until the other side is golden brown, about 2 minutes.
• Transfer the steak roll to a baking sheet.
• Bake for 25-30 minutes.
• To a small pot on medium heat melt the butter, add garlic and the flour, mix the ingredients together until a loose paste forms and cook this mixture on low until it starts to darken just a bit, about 5 minutes.
• Add in the milk, salt, nutmeg, pepper, and whisk until smooth. Let the gravy come to a simmer, then take off the heat.
• Once the steak Rolls are finished. rest at room temperature for at least 10 minutes. Slice into four to six slices.
• Serve with mashed potatoes, green beans, carrots, corn and peppercorn gravy.
• Enjoy!