Spinach Filled Beef Rolls Recipe
Ingredients
| 3/4 pound boneless beef top round steak, cut 1/2 inch thick and trimmed of fat | ||
| 1 10-ounce package frozen chopped spinach, cooked and drained | ||
| Shredded carrot | 1/4 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 1/4 Cup (16 tbs) | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 1 Tablespoon | |
| Tomato juice | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| 1 teaspoon instant beef bouillon granules | ||
| Worcestershire sauce | 1 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
Directions
Cut meat into four rectangles; pound to 1/8 inch thickness.
Sprinkle with salt and pepper, if desired.
Combine spinach, carrot, cheese, oregano, and pepper.
Spread spinach mixture over meat.
Roll up jelly-roll style.
Secure with wooden picks.
In skillet cook onion and garlic in hot oil till tender but not brown; push aside.
Add meat rolls to skillet; brown on all sides.
Drain off excess fat.
To skillet add tomato juice, the 1/2 cup water, bouillon granules, and Worcestershire sauce.
Cover; simmer about 40 minutes or till meat is tender.
Transfer rolls to serving platter; discard wooden picks and keep meat warm.
Skim excess fat from pan drippings.
Stir cornstarch into 1/3 cup cold water; stir into pan juices.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Spoon mixture over meat rolls.
Sprinkle with salt and pepper, if desired.
Combine spinach, carrot, cheese, oregano, and pepper.
Spread spinach mixture over meat.
Roll up jelly-roll style.
Secure with wooden picks.
In skillet cook onion and garlic in hot oil till tender but not brown; push aside.
Add meat rolls to skillet; brown on all sides.
Drain off excess fat.
To skillet add tomato juice, the 1/2 cup water, bouillon granules, and Worcestershire sauce.
Cover; simmer about 40 minutes or till meat is tender.
Transfer rolls to serving platter; discard wooden picks and keep meat warm.
Skim excess fat from pan drippings.
Stir cornstarch into 1/3 cup cold water; stir into pan juices.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Spoon mixture over meat rolls.
Chef
