Beef Rolls with Mushroom Stuffing
From luisascatering 13 years ago
- 1.5 to make
- Serves 4
sorta like braciole, sorta like beef rouladen :-)
Ingredients
- 8 slices beef, rouladen cut (or you could use a pounded out flank steak) shopping list
- 3 tablespoons unsalted butter (plus more for browning meat) shopping list
- 1 small yellow onion, chopped shopping list
- 1 stalk celery, minced shopping list
- 1 small package mushrooms, diced shopping list
- 2 cups fresh bread crumbs shopping list
- dried savory, to taste shopping list
- small handful fresh parsely, chopped shopping list
- 1/4 cup parmigiano-reggiano cheese shopping list
- splash of cream shopping list
- 1 egg, beaten shopping list
- kosher salt and fresh ground pepper, to taste shopping list
- For gravy: shopping list
- 2 tablespoons double-concentrated tomato paste (from tube) shopping list
- 2 cups beef stock (I used a package of "more than gourmet" reduced veal & beef stock, with water added) shopping list
- kosher salt & fresh ground black pepper, to taste shopping list
How to make it
- Lay out thin slices of beef and season each side lightly with salt & pepper.
- In a large saute pan, melt butter. Add onions & celery, saute until softend. Add mushrooms and saute until they have released their juices. Season with salt & pepper. Add breadcrumbs and herbs. Moisten with a little cream. Take off heat and mix in egg and cheese. Taste & adjust seasoning if needed.
- Spread filling evenly on each beef slice. Roll each up like a jelly roll and secure with toothpick.
- Melt a little butter in the same saute pan you made the filling in. Add beef rolls and brown on all sides. Remove rolls to a plate. Add tomato paste to pan drippings and saute for a few minutes. Add stock and mix to incorporate the tomato paste. Bring to a boil then lower heat. Return beef rolls, cover and simmer for 1.5 hours.
- Remove the meat from the gravy and let rest for a few minutes prior to slicing. Remove the toothpick from the beef. Adjust gravy seasonings if needed and pour some onto serving platter. Slice the beef into 1/2-inch portions and transfer to serving platter on top of gravy .
- Note: If you'd like a thicker sauce for your beef, just whisk in a slurry of cornstarch and water until you reach the desired consistency.
optimistic1_2
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" It was excellent "