Roundsteak Rolls Recipes

STEAK ROLL-UPS

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.

ROUND STEAK ROLL-UPS

Steps:

• Cut meat into six serving-size pieces; pound to 1/4-in. thickness. Combine the vegetables, cheese and seasonings; place 1/3 cup in the center of each piece. Roll meat up around filing; secure with toothpicks., In a large skillet, brown roll-ups in oil over medium-high heat. Transfer to a 5-qt. slow cooker; top with spaghetti sauce. Cover and cook on low for 6-8 hours or until meat is tender. , Discard toothpicks. Serve roll-ups and sauce with spaghetti. Sprinkle with additional cheese if desired.

ROUND STEAK BEEF ROULADEN

Steps:

• Cut steak into twelve 4x3-in. pieces; flatten to 1/4-in. thickness. Place a bacon piece and pickle along a short side of each; roll up and secure with toothpicks. In a skillet, heat 2 tablespoons oil over medium-high heat. Brown roll-ups on all sides. Remove and keep warm., In the same skillet, heat the remaining oil. Stir in flour until smooth. Cook and stir over medium heat until golden brown, about 5 minutes. Gradually blend in broth and savory, stirring constantly. Return roll-ups to pan. Cover and cook over low heat for 1-1/2 hours or until tender. Season with salt and pepper.

STUFFED ROUND STEAK

Steps:

• Flatten steaks to 1/4-in. thickness; set aside. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. , Saute onion in the drippings. Add the croutons, parsley, salt, celery salt, sage, pepper and bacon. Spread over each steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string., Place in a greased 13-in. x 9-in. baking dish. Pour broth over steaks. Cover and bake at 325° for 1 hour. Drizzle with tomato sauce. Bake, uncovered, for 45 minutes or until meat is tender., Remove meat to a serving platter and keep warm. Pour drippings and loosened brown bits into a measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth; gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced steak.

ROUND STEAK ROLL-UPS

Steps:

• Cut steak into about 6 portions.
• Spread mustard over each piece, and sprinkle the onion soup mix on top.
• Lay the strips of bacon on each one of the steaks, and roll up jelly roll fashion.
• Use toothpicks to secure.
• Place the steaks in a foil lined baking pan, and spoon the soup over the top.
• Cover tightly with more foil, sealing well so the juices won't leak out.
• Bake for 3 hours in a 325 degree oven.
• The juices will thicken for a delicious gravy.

ROLLED FLANK STEAK

Steps:

• Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
• Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
• Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
• Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

VOGELS (BIRDS) - ROUNDSTEAK ROLLS

Steps:

• Pound the steak and cut into 4" squares.
• Salt and pepper each piece.
• Place 1/2 slice bacon and some chopped onion on square of meat.
• Roll up and secure with toothpicks so filling will not come out.
• Roll lightly in flour, brown in oil.
• Place browned"birds" in a heavy skillet.
• Cover with water in which bouillon has been added.
• Cover and simmer until tender- about 2 hours adding more water as it simmers down.
• This makes a delicious jus (non-thickened gravy).
• To adapt for the crockpot, place in crockpot with liquid and bouillon after browning.
• Cover and cook on high one hour and low for at least 4 hours.

BEEF ROUND STEAK ROLL UP

Steps:

• Cut the meat into 6 pieces and pound each piece to about 1/4 inch thickness.
• Combine the vegetables, Parmesan cheese and seasonings: place 1/3 cup in the center of each piece.
• Roll meat up around filling and secure them with toothpicks.
• Brown the roll ups in oil in a skillet.
• Transfer the roll ups to a 5 qt.
• slow cooker and top with spaghetti sauce.
• Cover and cook on low for 6 hours or until the meat is tender.
• Cook Pasta.
• Take the toothpick out and serve roll up over pasta.
• Sprinkle with additional Parmesan if desired.