Stuffed Beef Roll-Ups
Submitted by scook
Round steak slices rolled around a spiced vegetable stuffing with cinnamon, browned in olive oil, and braised low and slow in tomato sauce until fork tender. Serve over rice pilaf or spaghetti.
YIELD
1 batchPREP
20 minCOOK
2 hrsREADY
2 hrsThese beef roll-ups are old-school braising at its finest. Thin slices of round steak get loaded with a chopped mixture of carrots, celery, onion, garlic, and a warm hit of cinnamon, then tied up and browned in olive oil before simmering for hours in a rich tomato sauce.
The long, slow braise transforms tough round steak into something you can cut with a fork. The sauce thickens and concentrates as it cooks, picking up all those meaty, spiced flavors along the way.
Spoon them over rice pilaf to soak up every drop, or pile them on a nest of spaghetti for a hearty Italian-American Sunday supper.
Kitchen Tips
- Pound the round steak slices thin before filling so they roll easily without cracking or tearing.
- Tie the rolls securely with butcher’s twine. They need to hold together through browning and three hours of simmering.
- Brown the roll-ups well on all sides before adding to the casserole. That sear builds the flavor foundation for the entire sauce.
- Remove the strings before serving. They’ll slip right off once the meat is tender.
Ingredients
Directions
Divide chopped vegetable-spice mixture into 4 equal portions.
Place a portion on each slice of beef and roll up, tying together with heavy string.
In skillet, brown roll-ups on both sides in olive oil.
Remove and place in casserole, adding enough water to cover.
Bring to boil, lower heat and simmer for 2 hours.
Add tomato paste, sugar, flour, salt and pepper to taste, and simmer 1 hour longer or until meat is tender.
Before serving, remove strings from roll-ups.
Serve over rice pilaf or spaghetti.
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