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Braised Stuffed Beef Rolls

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  Beef boneless round steak 2 Pound (1/2 Inch Thick)
  Prepared mustard 2 Tablespoon
  Bacon slices 3 , cut into halves
  Onion 1 Medium, chopped
  Snipped parsley 1⁄4 Cup (4 tbs)
  Dill pickles 3 , cut into halves
  Vegetable oil 2 Tablespoon
  Water 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cold water 2 Tablespoon
  Flour 1 Tablespoon
  Parsley sprigs 1
  Salt To Taste
  Pepper To Taste

Pound beef until 1/4 inch thick.
Cut into pieces, about 7 x 4 inches.
Lightly sprinkle with salt and pepper.
Spread each piece with 1 teaspoon mustard.
Place 1/2 strip bacon down center of each piece.
Sprinkle with onion and snipped parsley.
Place pickle half on narrow end of each; roll up.
Fasten with wooden picks.
Heat oil in 10-inch skillet until hot.
Cook rolls over medium heat until brown on all sides.
Add 1 1/4 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, about 1 hour.
Remove rolls to warm platter; keep warm.
Add enough water to liquid in skillet if necessary to measure 1 cup.
Shake 2 tablespoons water and the flour in tightly covered container; stir gradually into broth.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute. (Add water if necessary.)

Recipe Summary

Side Dish

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Braised Stuffed Beef Rolls Recipe