Paprika Beef Roll

This is old-world cooking at its finest. Two round steaks pounded thin, rubbed generously with paprika, overlapped into one large sheet, then layered with sliced mushrooms, onions, pimiento, and buttery bread crumbs. A row of stuffed olives lines the center, the whole thing gets rolled up tight, tied, browned, and roasted in red wine for two hours until the tough round steak transforms into something fork-tender and deeply savory.

Pounding the steaks thin serves two purposes: it tenderizes the naturally tough round cut, and it creates sheets flexible enough to roll without cracking. Overlapping them on the cutting board before filling makes one seamless piece of meat large enough to hold all that stuffing.

The butter-egg-bread crumb layer acts as both stuffing and glue. Beating the egg with melted butter and hot water, then dribbling it over the crumbs creates a cohesive layer that holds everything in place as you roll. Without it, the mushrooms and onions would shift and fall out.

Chef Tips

• Tie the roll tightly with kitchen twine at 2-inch intervals. Loose ties mean the roll opens during braising and dumps its filling into the wine.
• Brown all sides before roasting. This sear builds a crust that holds the roll together and adds deep flavor to the wine braising liquid.
• Don’t skip the pimiento. It adds a subtle sweetness and pops of red color throughout each slice.
• Let it rest 15 minutes before slicing so the filling sets and the juices redistribute. Cut the twine after resting, not before.

Variations

• Use flank steak instead of round for a more tender result with less pounding needed.
• Add a layer of baby spinach over the mushrooms for color and a mild, earthy bite in every slice.
• Serve cold the next day sliced thin as a sandwich filling or with a horseradish cream on the side.