BEEF ROLL UPS
Beef Roll Ups . Delicious tender pieces of beef wrapped around cheese and vegetables and coated in a lovely Balsamic Glaze. A really quick and easy recipe too
Provided by Lovefoodies
Categories Beef
Time 20m
Number Of Ingredients 13
Steps:
- Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
- Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
- Cut the peppers and onion to matchstick size and set aside.
- In a pan, melt the butter then add the shallots and cook until translucent.
- Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
- Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
- Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
- Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
- Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
- When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
- Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 320 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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.
ITALIAN BEEF ROLL UPS
Meet the Cook: When I serve Italian Beef Roll-Ups, my family and friends tell me that I should open a restaurant. And this dish tastes even more delicious rewarmed! I do a lot of cooking, especially now that we're retired. As a special treat, I like to bring dinner to our daughters (we have three) and their husbands. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Pound meat to tenderize. Sprinkle with salt and pepper. Cut into 3-in. to 4-in. squares. Combine the bread crumbs, cheese, celery and herbs. Place a heaping spoonful of crumb mixture on each meat square and roll up. Secure with string or a toothpick. Roll meat in remaining crumb mixture. , In a large skillet, brown roll-ups in oil on all sides. Pour spaghetti sauce over all; cover and simmer 1-1/2 hours or until meat is tender. Serve with pasta.
Nutrition Facts : Calories 448 calories, Fat 19g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 1267mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.
BEEF ROLL-UPS
Don't let its name fool you--these roll-ups are worthy of a special occasion and call for using one of the leaner cuts of beef, top-round steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
- In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
- Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
- In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
- In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.
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.
BEEF ROLL
This recipe was inspired by the beef roll from Pine and Crane in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Time 3h40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the braised beef: Heat the oil in a large pot over medium-high heat. Then add the beef shanks, browning deeply on each side, about 5 minutes per side. Set aside.
- Add the ginger, dried chiles and scallions and saute until fragrant. Add the soy sauce, wine, sugar, cloves, fennel, white pepper, star anise, cardamom and cinnamon stick. Return the beef to the pot, add enough water to cover and bring to a simmer. Cover and cook gently until tender when pierced with a fork, about 2 hours.
- Shred the beef with forks and set aside. Reserve 6 tablespoons of the braising liquid and mix with the hoisin sauce in a small bowl until smooth.
- For the wraps: Combine the flour, water and oil and knead until smooth and pliable, about 5 minutes; the dough should be slightly tacky. Cover with plastic wrap and rest for 10 to 15 minutes. The resting is important, don't skip it!
- Roll the dough out into a 10-by-14-inch rectangle and then roll into a log. Cut into 6 pieces. On a lightly floured surface, press down on your small piece of dough and roll into a circle, about 1/4-inch thick. Let rest for 10 minutes.
- Stretch each circle out until you can see light coming through the dough. Set aside with a damp cloth on top. When ready to use, heat up a little oil on a griddle or large saute pan over medium- high heat; the pan should be hot but not smoking. Place the wrap in the pan and cook until golden brown on one side. Then flip and cook until just cooked on the other side. Repeat with the remaining wraps.
- To assemble: Brush 1 tablespoon of the hoisin sauce evenly onto the less cooked side of the wrap. Evenly layer the beef onto the wrap. Add the cilantro, cucumber and scallions. Roll up, slice and enjoy!
EASY BEEF ROLL-UPS
This is a Zaar recipe that I adopted. I hope to make it soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim separable fat from steak nd remove bone.
- Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon.
- Place bacon slices on steak strips and roll up, securing with small wooden picks.
- Brown roll-ups slowly in hot oil in large frying-pan.
- Remove roll-ups to pressure pan.
- Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan.
- Pour liquid over roll-ups.
- Cook at 10 lbs pressure 10 minutes.
- Remove roll-ups to warm serving dish.
- Combine cornstarch and 1/2 cup water, mixing until smooth.
- Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened.
- Pour gravy over roll-ups; garnish with parsley and cherry tomatoes.
BEEF ROLLS
Comfort food that is well worth the effort! These delicious rolls contain a filling made with bacon, mushrooms, and FRESH bread slices crumbled-- NO pickle so DH appreciates that. I use sandwich steak, round steak or sirloin and cut into 8 THIN pieces. Serve it with mashed potatoes. Sometimes sirloin is already cut thin which works great! Notice how it is in the oven for 2 hours so you can do something else. Set out your lemon to get it to room temperature. You will need string, cut about 5 inches in length to keep these together. I appreciate puppitypup for noticing that the onions needed explaining.
Provided by WiGal
Categories Meat
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees.
- Melt the butter in a large saute pan and fry the bacon and mushrooms for 3 minutes; put into medium size bowl; do not wash saute pan as you will use it again for Step 7.
- Add to mushroom mixture, the chopped parsley, lemon rind and juice, bread crumbs, and seasoning.
- Spread an equal amount of the bread crumb mixture evenly over the beef slices, leaving a narrow border clear around the edges.
- Put flour onto dinner size plate and mix paprika into flour.
- Roll up the slices and tie securely with fine string, then dip the beef rolls in the flour/paprika mixture to coat lightly, shaking off any excess flour into a small bowl and RESERVE for thickening later.
- Heat the oil in the frying pan that you used earlier, saute the beef rolls until lightly browned and set rolls in casserole (that has a lid).
- Pour into frying pan the beef stock, onions, reserved flour; stir constantly, bring to a boil, stirring, and simmer for 2-3 minutes.
- Taste test the sauce, add more salt and pepper if needed.
- Pour the sauce over beef rolls, then cover with tight fitting lid and bake in the oven for 2 hours.
- Lift out the "rolls" using a slotted spoon and remove the string.
- Return beef to the sauce and serve hot.
Nutrition Facts : Calories 968.5, Fat 68, SaturatedFat 26.3, Cholesterol 140.2, Sodium 1007, Carbohydrate 50.5, Fiber 4.2, Sugar 6.5, Protein 39.5
FETA BEEF ROLL 'EM UPS
I got the idea for this recipe from an Athenos feta cheese ad. It's easy, really tasty and everyone in my family loves it. Good after-work recipe for the working people out there.
Provided by Hey Jude
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place cubed steaks between plastic wrap and whack with a meat hammer to thin the thicker spots, don't whack too hard or you'll shred the meat.
- Divide the cheese, put along the meat, on a long side, then roll up and close the seams with toothpicks.
- You can tuck in the ends and close those with toothpicks as well.
- Heat the oil, over medium high heat, in a skillet that has a lid.
- Add the rolls and brown on all sides, about 10 minutes.
- Don't worry about any cheese that leaks out, it will add to the sauce.
- Add tomatoes and minced garlic, stir it around a little.
- When mixture bubbles, turn down to medium, cover and cook for about 20 minutes, until beef is no longer pink.
- Serve this with cooked white rice, a tossed green salad and maybe some rolls (if you're really hungry) and you won't be sorry.
Nutrition Facts : Calories 60.8, Fat 6.8, SaturatedFat 0.9, Sodium 0.3, Carbohydrate 0.2, Protein 0.1
MOZZARELLA BEEF ROLL-UPS
The kids will love these pepperoni and beef wraps. They're easy to assemble because each tortilla is simply wrapped around a portion of hearty meat filling with a piece of string cheese. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes; drain. Stir in pizza sauce, pepperoni and oregano. , Spoon 1/2 cup mixture across center of each tortilla; top with a piece of string cheese. Fold bottom and sides of tortilla over filling and roll up. , Place on an ungreased baking sheet, seam side down. Bake until heated through, about 10 minutes. Freeze option: Cool beef mixture before assembly. Individually wrap roll-ups in foil and freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped roll-ups on a baking sheet in a preheated 350° oven until heated through. To reheat individually, remove foil and rewrap in paper towel; place on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.
Nutrition Facts : Calories 513 calories, Fat 25g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 1064mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein.
ROULADEN (BEEF ROLL UPS)
This is an old fashioned German recipe that my family enjoys. It has been passed down from my mother who is from Germany, try it you will love it.
Provided by Karenm3
Categories Steak
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
- In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
- Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
- Serve with mashed potatoes or potato dumplings.
BEEF ROLL-EM-UPS
This recipe is great to impress your dinner guests. Takes a little time to roll the steaks but it doesn't have to be exact. Very little fat!!
Provided by Sassy Cat
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season the steaks with the salt and pepper.
- Mix the onions, mushrooms, potatoes,red pepper, and zuchs together.
- Divide the stuffing between the steaks; roll the steaks around the stuffing and secure with a toothpick.
- Pour the soup over all.
- Cover and simmer about 1 hour or until the steaks are tender.
- If the steaks have not browned, place under the broiler for a few minutes.
- You can use a mixture of your favorite vegetables in the stuffing; zucchini, celery, chopped tomatoes etc your choice.
Nutrition Facts : Calories 343, Fat 18.6, SaturatedFat 7.1, Cholesterol 102, Sodium 713.5, Carbohydrate 8.7, Fiber 1.2, Sugar 3.1, Protein 34.4
BEEF AND BACON ROLL-EM-UPS
Make and share this Beef and Bacon Roll-Em-Ups recipe from Food.com.
Provided by hotdish
Categories One Dish Meal
Time 6h20m
Yield 2 pounds, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- If not precut, cut beef into strips.
- Lay a piece of bacon on top of each piece of beef and roll up. Secure each with a toothpick.
- Season with salt and pepper.
- Fry remaining bacon in large skillet and crumble. Reserve bacon fat in pan.
- Sear roll-em-ups on all sides in bacon fat.
- Put roll-em-upa, bacon pieces,onion,and mushrooms in a crock pot set to low.
- Add more salt and pepper to your taste.
- Cook 6 hours.
- Stir together cornstarch and water and mix in gently to thicken sauce.
- Serve over or alongside mashed potatoes.(remember to remove toothpick!).
- Enjoy!
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