STUFFED ROLL OF BEEF
This deliciously elegant stuffed roll of beef is a crowd pleaser for Shabbat or any holiday.
Provided by Sharon Lurie
Categories Main, Dinner
Time 3h25m
Yield 8
Number Of Ingredients 20
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
Nutrition Facts :
STUFFED AND ROLLED ROAST BEEF
Provided by Think Beef
Time 5h40m
Number Of Ingredients 12
Steps:
- Using a large chef's knife or carving knife, slice roast lengthwise, stopping when you are about 1/2 inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to "unroll" the roast to be about 3/4 inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about 1/2 inch (1 cm) thickness; set aside.
- In a large skillet over medium high heat, cook spinach until wilted. Drain any water. Add oil and return to me-dium heat. Add garlic, pepper and parsley; cook, stirring for about 5 minutes or until pepper is softened. Re-move from heat; stir in Parmesan, pine nuts and green onions; set aside.
- Lay prosciutto evenly over roast and sprinkle with shredded cheese. Spread spinach mixture evenly over top. Roll up jelly roll style and tie with kitchen string at 2 inch (5 cm) intervals. Season with salt and pepper.
- Place roast on rack in shallow pan or lined baking tray; oven-sear in preheated 450˚F (230˚C) oven for 10 minutes. Reduce heat to 275˚F (140˚C) and cook for about 1 hour and 15 minutes or until meat thermometer reaches 135˚F (57˚C). Remove from oven; cover loosely and let stand 10 minutes before slicing.
STUFFED BEEF ROLLS (ZRAZY ZAWIJANE)
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 servings (2 rolls each)
Number Of Ingredients 16
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.
BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)
Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.
Provided by jenpalombi
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound the steak very thin and cut into 4 pieces.
- Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
- Roll each piece up tightly and secure with a string.
- Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
- Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
- Remove the strings and serve.
- (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).
STEAK ROLL-UPS
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
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.
STUFFED GROUND BEEF ROLL
Can be stuffed with any deli meat or cheese and you can use spinach and even hard boiled eggs! The texture is very different from meatloaf which could be considered a second cousin. My family looks forward to it every time. I serve it with buttered orzo pasta and peas.
Provided by thistleridge
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large zip-lock bag mix first 11 ingredients.
- Prepare a large sheet pan with parchment paper or foil (spray with water so meat won't stick).
- Cut ziplock bag and lay out beef mixture to form a large rectange. Flatten out evenly.
- Tear salami and cheese into long pieces and lay out on top of meat.(Any of your own ideas can be added now. I've used Italian hams, swiss cheese, mushrooms, etc.).
- Roll up length wise using the paper or foil as a tool.
- Pinch ends and lay seam side down.
- Bake at 375 for 40-45 minutes.
Nutrition Facts : Calories 588.3, Fat 31.6, SaturatedFat 13.7, Cholesterol 230.2, Sodium 1342.3, Carbohydrate 15.2, Fiber 1.6, Sugar 2.8, Protein 58.1
CHEESE STUFFED BEEF ROLLS
Make and share this Cheese Stuffed Beef Rolls recipe from Food.com.
Provided by CrystalRN
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 Spread 1/2 cup sauce in bottom of baking dish.
- In large bowl, thoroughly combine egg, seasonings, ricotta cheese, parm cheese, 1/2 cup mozz cheese and 1/2 can onions.
- Spoon equal amounts of cheese mixture on 1 end of each beef slices. Roll up beef slices jelly roll style and arrange. seam side down, in baking dish.
- Pour remaining sauce over beef rolls. Bake for 40 minutes or until heated through. Top beef rolls with remaining mozz and onions. Bake uncovered, 3 minutes longer.
Nutrition Facts : Calories 260.1, Fat 17.1, SaturatedFat 9.9, Cholesterol 92.3, Sodium 521.2, Carbohydrate 8.7, Fiber 1.1, Sugar 4, Protein 17.5
ZRAZY ZAWIJANE (STUFFED ROLLS OF BEEF)
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 2h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Slice the bread lengthwise into six pieces, each one as thick as an index finger. Slice the pickle lengthwise into six fingers. Cut each bacon slice in half crosswise.
- Place a steak slice between two pieces of plastic wrap or wax paper and pound evenly until it is very thin. Distribute a few onion slices over center of meat, add a finger of bread, one of pickle and a half slice of bacon. Sprinkle a very little salt (the bacon will add salt) and some pepper over all. Wrap the steak slice around the stuffing and tie or fasten with toothpicks. Repeat with remaining steak slices.
- Bring the chicken or beef stock to a slow simmer and add the dried mushrooms. (If using Italian mushrooms, soak them first in warm water for 20 minutes, then rinse to rid them of sand.) Remove from heat and let mushrooms steep in hot stock for at least 20 minutes.
- Roll beef rolls in the flour.
- Heat one tablespoon of oil and one of butter in a skillet over medium-high heat until butter foam subsides. Add remaining sliced onion and cook, stirring and tossing slices until onion is thoroughly browned; remove to an ovenproof dish. Add remaining butter and oil to the pan and brown the beef rolls evenly on all sides. When rolls are thoroughly browned and crisp on all sides, add to the dish with the onions. Distribute onions over and around beef rolls.
- Add stock and mushrooms, and bring to a gentle simmer on top of the stove. Place in oven and bake about two hours, or until the beef rolls are fork tender and the braising liquid has reduced to a syrupy gravy.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 24 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 8 grams, Sodium 590 milligrams, Sugar 2 grams, TransFat 0 grams
STUFFED ROLLS
These are a favorite bread for special occasions around my house. I'm not sure where my mom got the recipe or even if she created it herself, but she's been making it for as long as I can remember!
Provided by coconutcream
Categories Breads
Time 15m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Put the butter in a small container and microwave it for a few seconds to soften it a bit.
- Using a hand mixer, cream the butter until smooth.
- Add the mayonnaise and parmesan cheese; mix until well incorporated.
- Place stuffing in the fridge to chill (you don't have to leave it in there too long).
- Cut open the slits on the rolls, slicing all the way down (but don't cut through the bottom!).
- With a knife, fill each slit with a dollop of the stuffing mixture.
- Place the rolls on an ungreased baking sheet and place in a 350°F oven until the tops are lightly brown, about 5 minutes.
Nutrition Facts : Calories 208.3, Fat 6.5, SaturatedFat 2.4, Cholesterol 8.8, Sodium 372.6, Carbohydrate 30.9, Fiber 1.3, Sugar 1.2, Protein 6.2
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