Stuffed Beef Rolls
A festive and elegant way to serve steak on a dinner table. This is our Holiday dinner! I made a test run about a month ago and just served the stuffed beef rolls with some oven roasted potato wedgies, but this evening I'm serving them with a side of creamy mashed potatoes, spinach cooked the old fashion way- finely chopped sauteed with butter and heavy cream, and a nice cauliflower salad topped with crunchy butter toasted breadcrumbs. YUM! I decided to stuff the steaks with mushrooms, carrots, and sauteed chopped onions, bell peppers, and celery; but you can surly add some spinach, or any other colorful veggie, green or black olives, even hard boiled eggs would be a nice, tasty, eye appealing addition!
Total Steps
9
Ingredients
17
Tools Needed
9
Ingredients
- 8 steaks thin cut Milanese style
- 8 carrots medium
- 1 teaspoon Vegeta
- 2 cups water
- 2 caps portabella mushroom
- 1 onion
- 6 cloves garlic
- 1 stalk celery
- 1/2 bell pepper green
- 1/4 teaspoon salt
- 1.4 teaspoon black pepper
- 1/4 teaspoon crushed chili peppers
- 1 tablespoon olive oil
- 16 tablespoons crumbled feta cheese
- 1 tablespoon vegetable oil
- 1/4 cup carrot water
- 1 tablespoon tomato paste
Instructions
Step 1
Directions:
Step 2
<a href="/RSDQ7YW8">Peel,</a> <a href="/8BSVY4LZ">wash,</a> and cook the carrots in water <a href="/DPSVTKVY">salted </a>with Vegeta for 7 minutes after it comes to boil. Drain (<a href="/WXJN6QKP">preserve </a>¼ cup of carrot water) and set aside to <a href="/GZFHJC5K">cool </a>down.
Step 3
Wipe portabella mushroom caps with a damp cloth, remove the spores, and <a href="/XZBDDD5G">cut </a>into thin <a href="/3JDX2Q84">slices.</a> Set aside.
Step 4
In a food processor, <a href="/6L7QNTJV">chop </a>onion, garlic, bell pepper, and celery stalk. Put the <a href="/6L7QNTJV">chopped </a>veggies into a <a href="/MYJ2HRB7">skillet </a>with olive oil, <a href="/DPSVTKVY">salt,</a> black pepper, and <a href="/LTSH5D6W">crushed </a>chili pepper. Sauté the veggies for 5 minutes over medium <a href="/XZFHRHHF">heat </a>or until all the <a href="/QDWRNXYW">juices </a>evaporate. Transfer to a <a href="/ZJ3WDM5Q">plate </a>and let <a href="/GZFHJC5K">cool </a>down completely.
Step 5
Pound the steaks lightly and sprinkle with <a href="/DPSVTKVY">salt </a>and pepper.
Step 6
Onto the wide side of the steak, place 1 ½ tbsp of sautéed veggies, 2 tbsp crumbled feta cheese, 4 <a href="/3JDX2Q84">slices </a>of mushroom, and one carrot. <a href="/LTNN8R88">Roll </a>the steak and secure with toothpick or <a href="/WK4RC3XV">butcher </a><a href="/MS47GLJJ">string.</a> Sprinkle the outside of the beef <a href="/LTNN8R88">roll </a>with <a href="/DPSVTKVY">salt </a>and pepper and continue with the rest seven steaks.
Step 7
Into a hot <a href="/MYJ2HRB7">skillet </a>pour 1 tbsp vegetable oil and <a href="/D434P8MH">brown </a>the beef <a href="/LTNN8R88">rolls </a>on all sides.
Step 8
Arrange them into a <a href="/RNT367Z2">baking </a>pan. <a href="/PXKXVQTM">Dissolve </a>1 tbsp tomato paste in ¼ cup of carrot water and pour into the <a href="/RNT367Z2">baking </a>pan.
Step 9
<a href="/RNT367Z2">Bake </a>in 425*F p<a href="/H3S4YV46">reheated oven f</a>or 30 minutes covered with aluminum foil. After ½ an hour, remove the aluminum foil and let the d<a href="/QQVZX64Y">ish i</a>n the oven for another 15 minutes. Pull out of the oven, let rest for 15 minutes, remove the tooth picks or the b<a href="/WK4RC3XV">utcher s</a><a href="/MS47GLJJ">tring, </a>and s<a href="/Y6MVNCHX">erve w</a>ith your favorite side d<a href="/QQVZX64Y">ish.</a>