Beef Rolls With Mushroom Stuffing Recipe
Preparing their favorite Beef Rolls With Mushroom Stuffing is a way of letting my family know that I love them. If you have a lot of Beef on hand then you know its time to make some Beef Rolls With Mushroom Stuffing. Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 ounce dried mushrooms, such as porcini or shiitake, or 4 ounces fresh mushrooms, coarsely chopped
3/4 cup hot water
12 ounces beef top round, cut into 8 thin slices about 5"x 3"x 1/8" 4 cloves garlic, minced
1/2 cup minced fresh basil or parsley
1 1/2 teaspoons grated lemon rind
1/4 teaspoon salt
2 tablespoons all-purpose flour
2 teaspoons olive oil
1/3 cup dry red wine or low-sodium beef broth
1 medium-size tomato, coarsely chopped or 1 cup canned crushed tomatoes
Directions
1 In a small bowl, soak the dried mushrooms in the hot water for 30 minutes.
Using a slotted spoon, transfer the mushrooms to a cutting board.
Strain the soaking liquid through a sieve lined with cheesecloth or paper toweling into a measuring cup.
Set aside 1/2 cup of the liquid and discard the rest.
Finely chop the mushrooms.
2 Using a mallet or a small heavy skillet, pound the meat slightly.
In a small bowl, combine the mushrooms, garlic, basil, lemon rind, and salt.
Spread 2 rounded tablespoons of the mixture on top of each beef slice, then roll the beef and secure with a toothpick.
Dredge the beef rolls in the flour, shaking off any excess.
3 In a 12 inch nonstick skillet, heat the oil over moderately high heat until hot but not smoking.
Add the beef rolls and saute for 4 minutes or until lightly browned on all sides.
Add the wine and reserved mushroom soaking liquid and cook for 3 minutes.
Lower the heat, add the tomato, cover, and simmer, turning the rolls occasionally, for 20 minutes or until the sauce has thickened and the rolls are cooked through
Using a slotted spoon, transfer the mushrooms to a cutting board.
Strain the soaking liquid through a sieve lined with cheesecloth or paper toweling into a measuring cup.
Set aside 1/2 cup of the liquid and discard the rest.
Finely chop the mushrooms.
2 Using a mallet or a small heavy skillet, pound the meat slightly.
In a small bowl, combine the mushrooms, garlic, basil, lemon rind, and salt.
Spread 2 rounded tablespoons of the mixture on top of each beef slice, then roll the beef and secure with a toothpick.
Dredge the beef rolls in the flour, shaking off any excess.
3 In a 12 inch nonstick skillet, heat the oil over moderately high heat until hot but not smoking.
Add the beef rolls and saute for 4 minutes or until lightly browned on all sides.
Add the wine and reserved mushroom soaking liquid and cook for 3 minutes.
Lower the heat, add the tomato, cover, and simmer, turning the rolls occasionally, for 20 minutes or until the sauce has thickened and the rolls are cooked through
