Rolled Beef With Artichoke Stuffing Recipes

ARTICHOKE-STUFFED BEEF TENDERLOIN

Steps:

• In a large skillet, saute onion and garlic in butter until tender. Stir in the artichokes, mushrooms and broth. Bring to a boil. Remove from the heat. Stir in stuffing mix; cool slightly., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread stuffing mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan; arrange bacon pieces over roast. , Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.

ITALIAN STUFFED BEEF ROLLS

Steps:

• Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.

STUFFED ARTICHOKES WITH MEAT

Steps:

• Place a skillet over medium high heat, add olive oil and diced onions. Sauté onion until translucent.
• Add ground meat, break apart and brown completely.
• Mix in the spices and tomato paste add a little water if needed to distribute tomato paste.
• Turn heat off and set aside.
• Peel and core zucchini and take off artichokes from the bag. Note4
• In a small bowl or skillet mix together tomato sauce and water.
• Preheat oven to 350F.
• In a baking dish, deep enough to hold the vegetables and the sauce, add the sauce we already made.
• Stuff artichokes and zucchini with the meat mixture and place in the baking dish.
• Sprinkle the top with some salt and black pepper.
• Cover the dish and bake in the oven for almost 40 minutes until zucchini is done. Make sure to check it near 20-25 minutes to make sure there is still enough liquids at the bottom of the baking dish. Add 1/4 cup of water if needed.

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY

Steps:

• In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
• Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
• Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
• Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
• Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
• Preheat the oven to 350°F (180°C).
• Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
• Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
• Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
• Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
• Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
• Enjoy!

SPINACH ARTICHOKE BEEF WELLINGTON

Steps:

• Season the beef all over with 1/2 teaspoon salt and a generous grinding of black pepper. Heat a large skillet over medium-high heat and add the olive oil. Sear the beef on all sides until well browned, about 5 minutes total. Let cool, then refrigerate until cold, about 1 hour.
• Meanwhile, make the filling: Place the spinach in a clean kitchen towel and wring out as much liquid as possible. Melt the butter in a medium skillet over medium heat. Add the spinach, artichokes, garlic and 1/4 teaspoon salt. Cook, stirring occasionally, until the spinach and artichokes are dry and no liquid remains in the skillet, about 4 minutes. Transfer the mixture to the bowl of a food processor and let cool to room temperature.
• Add the garlic-and-herb cheese spread and Parmesan to the cooled spinach mixture and process to a paste. Refrigerate the filling until you are ready to assemble the beef.
• To assemble: Remove the beef from the refrigerator and brush all over with the Dijon mustard. Beat the egg and milk together in a small bowl. Lightly dust a work surface with flour and roll out 1 sheet of pastry to a 14-by-14-inch square. Transfer the pastry to a sheet of parchment paper or foil. Brush the pastry with egg wash, leaving a bare 1-inch border on all sides. Place the ham in a single layer over the egg wash. Spread the spinach-artichoke filling over the ham. Place the beef at the bottom of the pastry and roll it up with the parchment or foil, using the pastry to surround the beef with the spinach and ham. Peel the pastry layer back down onto the counter, leaving the ham-encased beef now at the top. Roll the beef back towards yourself, this time enclosing it in the pastry. Press the seam to seal and fold up the sides like a present. (Use egg wash if necessary.) Set the beef Wellington seam-side down on a rimmed baking sheet and brush all over with egg wash.
• Roll the second piece of pastry into a 12-by-12-inch square. Cut the pastry into ten 3/4-inch-wide strips with a fluted wheel cutter. (There will be some leftover pastry.) Lay 5 strips diagonally on top of the roll, pressing at the bottom to adhere. Lay the 5 remaining strips over top those to form a cross hatch pattern and press to adhere. Trim away or tuck in any excess pastry at the bottom. Brush all over with egg wash, and sprinkle the roll all over with flaky sea salt, if desired. Refrigerate until the pastry is very cold and firm, at least 1 hour and up to overnight.
• Preheat oven to 425 degrees F. Bake until pastry is crisp and golden and the center of the meat registers 120 to 125 degrees on a digital thermometer for medium-rare, about 40 to 45 minutes. Remove to a cutting board and let rest 15 minutes. Use a serrated knife to cut into slices and serve immediately.

ARTICHOKE STUFFING

Steps:

• Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes. , In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.

STUFFED STEAK ROLLS

Steps:

• In a large skillet, saute the green pepper, onion and garlic in oil until crisp-tender; remove with a slotted spoon and set aside. Combine stuffing and cheese; spoon onto the center of the steaks. Roll up and tuck in ends; secure with toothpicks., In the same skillet, cook steak rolls until browned. Combine water and bouillon; stir in chili sauce and vegetable mixture. Pour over steak rolls. Cover and simmer for 25-30 minutes or until meat is no longer pink, occasionally spooning sauce over rolls. Remove toothpicks.

THE BEST STUFFED ARTICHOKES

Steps:

• Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
• Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
• Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
• Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
• Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.