Braised Beef Rolls Recipes

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BRAISED BEEF ROLLS (ROULADEN)

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14



Braised beef rolls (Rouladen) image

Steps:

  • Place slices of meat one at a time on board and pound with flat mallet without breaking flesh.
  • Brush top of each slice with mustard. Cut each pickle spear crosswise in half. Place spear in center of each slice. Sprinkle with marjoram. Fold over ends of each slice toward center. Fold other ends over to enclose pickles. Tie each roll with string. Sprinkle with black pepper.
  • Heat butter in casserole or Dutch oven and add beef rolls. Cook, turning as necessary, until nicely browned all over, 8 to 10 minutes.
  • Remove beef rolls. To casserole add onion, carrots and celery. Cook, stirring, until wilted.
  • Sprinkle with flour and stir with wire whisk to blend. Add wine, stirring rapidly with whisk. Stir in broth. Add thyme and bay leaf. Return meat rolls to casserole. Cover and let simmer 1 hour. Remove strings from beef rolls and bay leaf from sauce. Serve with sauce spooned over.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 13 grams, Sodium 502 milligrams, Sugar 3 grams, TransFat 0 grams

8 thin slices of top round of beef, each measuring 4 by 6 inches and 1/4 inch thick, about 2 pounds total weight
1 1/2 tablepoons homemade mustard, English-style (see recipe)
4 pickle spears or 1 kosher dill pickle, bottled without salt, each cut lengthwise into quarters, about 4 1/2 inches long
2 teaspoons dried marjoram
Freshly ground pepper to taste
1 tablespoon butter or oil
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
2/3 cup finely chopped celery
1 tablespoon flour
1/3 cup dry white wine
1 1/4 cups unsalted beef broth
1/4 teaspoon dried thyme
1 bay leaf

BRAISED BEEF ROLLS

THIS recipe originally called for short ribs, but to create a lower-fat version, I substituted flank steak or London broil cuts. This is a great company dish because it can be fixed ahead. Everyone enjoys the old-fashioned sweet-sour flavor. -Mary Kay Ankney, Springfield, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 4-6 servings.

Number Of Ingredients 14



Braised Beef Rolls image

Steps:

  • Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown meat on both sides in oil; drain. , Combine 1-1/2 cups water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat. , Cover and bake at 325° for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.

Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 296mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 1g fiber), Protein 30g protein.

2 to 3 pounds London broil or beef flank steak rolls
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1-3/4 cups water, divided
1/2 cup packed brown sugar
1/2 cup raisins
1 medium onion, cut into wedges
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon ground mustard
1 bay leaf, optional
2 tablespoons all-purpose flour
Hot cooked rice

BRAISED BEEF ROLLS

The braciola, stuffed beef rolled and braised, was and still is part of the Sunday pasta sauce tradition in many Italian American homes across America. If you travel through the Italian communities around America today and ask people, "What dish do you remember eating at home on Sunday?," the answer is often pasta with braciole and meatballs. Meat was far more available in America than back home in Italy, and adding it to a tomato sauce enhanced the ritual Sunday meal, when the whole family was assembled around the table. A braciola is easy to make: once you have gathered all the ingredients and rolled them into a thin beef slice, it cooks in the tomato sauce for several hours, rendering a delicious pasta sauce to coat some rigatoni and fork-tender braciole to eat with braised escarole and olive-oil-mashed potatoes.

Yield serves 6

Number Of Ingredients 16



Braised Beef Rolls image

Steps:

  • Pour the milk over the bread cubes in a bowl, and let soak while you slice the beef.
  • Slice the beef into 2-to-3-ounce slices (ideally, you want twelve pieces). Pound the slices all over with a mallet to about 1/4 to 1/8 inch thick. If slices tear, don't worry-you can patch as necessary, by overlapping the torn pieces of meat.
  • For the filling: Squeeze the excess milk from the bread, and put the bread in a large bowl. Add the parsley, eggs, pine nuts, 1 tablespoon olive oil, and 1 teaspoon salt to the bread bowl. Season with pepper.
  • Lay the pounded beef slices out flat on your work surface, and season with salt. Evenly divide the filling among the slices, approximately 2 to 3 tablespoons for each slice, then spread to within 1 inch of the edge on all slices. Put a piece of provola cheese lengthwise in the middle of each slice. Roll the slices lengthwise, and pin the rolls closed with toothpicks by pinching the meat.
  • Heat the remaining oil in a large Dutch oven over medium heat. Season the braciole with salt, and add to the pot to brown on all sides, about 2 to 3 minutes on each side, in batches if necessary. Remove the browned braciole to a plate, and toss the onion into the pot. Cook until the onion is softened, about 4 to 5 minutes, then add the garlic. Cook a minute or two, until the garlic is sizzling, then pour the white wine into the pot. Increase heat, bring to a boil, and cook until the wine is almost evaporated, about 4 to 5 minutes. Pour in the tomatoes. Slosh out the tomato cans with 1 cup hot water each and add that as well. Season with the oregano, peperoncino, and the remaining 2 teaspoons salt.
  • Return the sauce to a boil, return the beef rolls to the pot, and adjust the heat to maintain a steady simmer. Cover, and cook until the braciole are very tender, 1 1/4 to 1 1/2 hours. If the sauce is too thin, remove the braciole to a plate and reduce the sauce over high heat until it thickens to a gravy consistency.

1 cup milk
2 cups stale bread cubes
2 to 2 1/2 pounds boneless bottom-round beef rump roast, trimmed of fat
1/2 cup chopped fresh Italian parsley
2 hard-boiled eggs, coarsely chopped
1/4 cup pine nuts, toasted
5 tablespoons extra-virgin olive oil
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper to taste
4 ounces mild provola cheese, cut into 1/4-inch sticks (you will need 12 pieces)
1 medium onion, chopped (about 1 1/2 cups)
4 garlic cloves, crushed and peeled
1 cup dry white wine
Two 28-ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand
1 teaspoon dried oregano
1/4 teaspoon peperoncino flakes

BRAISED BEEF ROLL "CSAKY" STYLE

This dish combines the favorite flavors of Hungarian scrambled eggs with bacon, onion and peppers (an Eastern Western omlette) with a wine-braised pot roast and the ubiquitous sour cream.

Provided by Chef Henry

Categories     Meat

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12



Braised Beef Roll

Steps:

  • Dice bacon,chop onions,seed and dice tomatoes.
  • slice peppers,beat eggs.
  • Saute bacon in a little fat.
  • Add a third of the onions,saute until translucent.
  • Off heat stir 1 tbsp paprika,then add 2/3 of the peppers and tomatoes.
  • Season with salt and pepper.
  • Saute until the liquid is gone.
  • Add eggs and cook, stirring, until firm.
  • Put in a sieve to drain.
  • Cut beef in wide slices, 1/2-in.
  • thick or less.
  • Beat until 1/4 in.
  • thick,carefully so as not to make holes.
  • Spread with the egg& pepper mixture,roll up, tuck in ends and tie up.
  • Dredge with flour.
  • sear the rolls in hot fat, remove.
  • Fry the rest of the onion in the fat,then add 2 tbsp paprika,the rest of peppers and tomatoes.
  • Return the meat rolls, add stock up to the half height and continue to simmer.
  • When the vegetables are softened, add the wine.
  • When the meat is nearly done,pour off some of the juice and stir into 2-3 tbsp flour blended into 1-1/2 cup of sour cream.
  • Returne and simmer gently for 20 minutes.
  • Strain the sauce.
  • Serve the meat in diagonal slices with the sauce and dollops of sour cream.
  • Serve with Butter Dumplings And Cucumber salad.

1/2 cup oil or 1/2 cup lard
5 ounces bacon
3 medium Spanish onions
2 -3 tablespoons sweet Hungarian paprika
6 -8 cubanelle peppers
6 -8 plum tomatoes
10 medium eggs
3 lbs flank steaks or 3 lbs sirloin steaks
4 tablespoons flour
3 -4 cups beef stock
1 lb sour cream
2/3 cup dry red wine

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