Rolled Castle Steak

A tenderized round steak gets spread with a curry-seasoned ground beef mixture, rolled up like a jelly roll, tied with kitchen string, browned on all sides, and braised in a covered pan until fork-tender.

The ground beef filling adds richness and flavor to a cut that can be lean and tough on its own. Curry powder gives the stuffing a warm, fragrant backbone that perfumes the meat from the inside out during the slow braise.

Browning the rolled steak on all surfaces before adding water is what builds the flavor base. Those browned bits on the bottom of the pan dissolve into the braising liquid and create a ready-made gravy stock.

Rotate the meat during the simmer so it cooks evenly on all sides and doesn’t dry out where it sits against the hot pan.

Chef Tips

• Tenderize the steak well with a meat mallet. Round steak has tough fibers, and pounding breaks them down so it rolls without cracking.
• Tie the roll snugly with kitchen string at 2-inch intervals. Loose ties let the filling squeeze out during browning.
• Don’t rush the browning. A good sear on all surfaces takes a few minutes but adds tremendous depth to the gravy.
• Slice the roll crosswise after resting to reveal the spiral of filling inside.

Variations

• Italian style: Skip the curry powder and season the ground beef with Italian herbs, Parmesan, and sun-dried tomatoes.
• Spiced lamb filling: Use ground lamb with cumin, coriander, and a pinch of cinnamon for a more robust Middle Eastern-inspired roll.