Recipe

Beef Rolls With Mushroom Stuffing Recipe

	Coffeebean53 / All my dishes 1 year, 2 months ago Delicious beef rolls, serve with potatoes or rice and you favorite vegetable. It has a 30 minute soaking time for the mushrooms not listed in the prep time. From the Live Longer Cookbook. Prep:20m Cook:25m Servings:4	Coffeebean5
	easy stovetop maindish

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Ingredients

1 oz. dried mushrooms (or 4oz of fresh mushrooms, coarsely chopped)

3/4 c. hot water

12 oz. beef top round, cut into 8 thin slices

(about 5"x3"x1/8")

4 cloves garlic, minced

1/2 c. minced fresh basil or parsley

1 1/2 tsp grated lemon rind

1/4 tsp kosher salt

2 TB all purpose flour

2 tsp olive oil

1/3 c. dry red wine or low-sodium beef broth

1 medium size tomato, coarsely chopped or 1 c. canned crushed tomatoes

Directions

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 c. of the liquid and discard the rest. Finely chop the mushrooms.

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 alice, then roll the beef and secure with a toothpick. Dredge the beef rolls in the flour, shaking off any excess.

In a 12" 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. (If using fresh mushrooms add 1/2 c. water) 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.

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