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Spinach Filled Beef Rolls

Diet.Chef's picture
  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
  Pepper 1⁄4 Teaspoon
  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
  Cornstarch 1 Tablespoon

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.

Recipe Summary

Side Dish

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Spinach Filled Beef Rolls Recipe