Spinach Filled Beef Rolls
|Boneless beef top round steak||3⁄4 Pound, cut 1/2 inch thick and trimmed of fat|
|Frozen chopped spinach||10 Ounce, cooked, drained (1 Package)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Shredded sharp cheddar cheese||1 Ounce (1/4 Cup)|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Tomato juice||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
Cut meat into four rectangles; pound to 1/8 inch thickness.
Sprinkle with salt and pepper, if desired.
Combine spinach, carrot, cheese, oregano, and pepper.
Spread spinach mixture over meat.
Roll up jelly-roll style.
Secure with wooden picks.
In skillet cook onion and garlic in hot oil till tender but not brown; push aside.
Add meat rolls to skillet; brown on all sides.
Drain off excess fat.
To skillet add tomato juice, the 1/2 cup water, bouillon granules, and Worcestershire sauce.
Cover; simmer about 40 minutes or till meat is tender.
Transfer rolls to serving platter; discard wooden picks and keep meat warm.
Skim excess fat from pan drippings.
Stir cornstarch into 1/3 cup cold water; stir into pan juices.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Spoon mixture over meat rolls.