Beef Rolls with Mushroom StuffingFrom coffeebean53 8 years ago
- 1 oz. dried mushrooms (or 4oz of fresh mushrooms, coarsely chopped) shopping list
- 3/4 c. hot water shopping list
- 12 oz. beef top round, cut into 8 thin slices shopping list
- (about 5"x3"x1/8") shopping list
- 4 cloves garlic, minced shopping list
- 1/2 c. minced fresh basil or parsley shopping list
- 1 1/2 tsp grated lemon rind shopping list
- 1/4 tsp kosher salt shopping list
- 2 TB all purpose flour shopping list
- 2 tsp olive oil shopping list
- 1/3 c. dry red wine or low-sodium beef broth shopping list
- 1 medium size tomato, coarsely chopped or 1 c. canned crushed tomatoes shopping list
How to make it
- 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.