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Braised Stuffed Beef Rolls Recipe
|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)|
|Cold water||2 Tablespoon|
Serving size: Complete recipe
Calories 1969 Calories from Fat 973
% Daily Value*
Total Fat 109 g167.1%
Saturated Fat 34.6 g172.9%
Trans Fat 0 g
Cholesterol 373.2 mg
Sodium 3090.7 mg128.8%
Total Carbohydrates 35 g11.7%
Dietary Fiber 6.2 g24.7%
Sugars 10.3 g
Protein 199 g398.7%
Vitamin A 18.2% Vitamin C 46.5%
Calcium 27.6% Iron 58%
*Based on a 2000 Calorie diet
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.)