SLOW COOKER STUFFED BEEF ROLLS
These beef rolls cook conveniently in your crock pot. Made with cube steak, they're an easy meal and an American version of rouladen.
Provided by Judith Hannemann
Categories beef Comfort Foods Everyday Meals Slow Cooker
Time 6h30m
Number Of Ingredients 12
Steps:
- *Thin beef roundsteaks labeled for "bracciole" can be substituted
- **Equivalent of ready-made gravy may be substituted, but leave out the 1 1/4 cups water.
- Saute chopped onion, finely chopped mushrooms & carrots in the 1 tbs of butter in a skillet over medium-low heat.
- Combine bread crumbs, bacon, salt & pepper in a medium bowl. Add the sauteed vegetables, including the butter from the pan. Mix well.
- Place about 1/4 cup of stuffing on each cube steak and roll up from the narrow end, securing with a toothpick if desired. If there is stuffing left over, cover and set aside.
- Place beef rolls in slow cooker, cover and cook on HI 3-4 hrs, LOW 6-8 hours.
- If using the brown gravy mix, at the end of the cook time--or whenever beef rolls are done--remove rolls from slow cooker.
- Mix the brown gravy mix with the water in a small bowl or measuring cup, making sure there's no lumps. Turn the slow cooker to HI and add the thickly-sliced mushrooms and gravy/water mixture. Stir until thickened and replace the beef rolls in the cooker, cover and cook for 15 more minutes.
- If using ready-prepared gravy, simply pour it over the beef rolls, cover the crock pot, set it to HI and cook for 15 minutes or until gravy is heated.
- If there is reserved stuffing, reheat in a microwave on HI and serve beef rolls over the stuffing.
- Makes 6 beef rolls.
Nutrition Facts : ServingSize 1 person, Calories 515 kcal, Carbohydrate 28 g, Protein 43 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 133 mg, Sodium 872 mg, Fiber 2 g, Sugar 3 g
CROCK POT STUFFED STEAK
This is a tried and true recipe for my family. I've been making this for many years. I got the recipe from my mother-in-law. You could also use flank steak in place of the round steak for this recipe.
Provided by CookingONTheSide
Categories Steak
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pound the salt, garlic powder and black pepper into the steak.
- Lay the stuffing on top of the steak and roll up jelly-roll style.
- Place toothpicks in steak to hold in place.
- Place the steak in the crock pot.
- Mix the cream of mushroom soup, dry onion soup mix and water in bowl until smooth.
- Pour over the steak in the crock pot.
- Cook on low for about 6 hours.
- Thicken the broth for gravy if you like.
- Serve with mashed potatoes, if desired.
- Slice the steak into serving pieces.
Nutrition Facts : Calories 495.7, Fat 20.1, SaturatedFat 5.1, Cholesterol 97.4, Sodium 2406.5, Carbohydrate 32.7, Fiber 3.6, Sugar 5.1, Protein 44
STUFFED STEAK ROLLS
These hearty beef rolls don't require a lot of fuss-they just look like they do. Use a boxed stuffing mix or leftover stuffing for the filling, then top with a tasty sauce full of onion and green pepper. Serve with frozen California blend vegetables and lemon bars as shown at top right...or steamed fresh asparagus and strawberry mousse for dessert.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 444 calories, Fat 15g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1335mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 2g fiber), Protein 44g protein.
STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
SLOW-COOKER ITALIAN STEAK ROLL FOR TWO
If you're not serving a crowd, and aren't a fan of leftovers, this mini beef roll-up is an ideal entrée.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h10m
Yield 2
Number Of Ingredients 9
Steps:
- Place steak on work surface; sprinkle with Italian seasoning, salt and pepper. Top with onion slice halves. Roll up beef, jelly-roll fashion, with onion inside; tie with string.
- In 2- to 3-quart slow cooker, place beef roll, seam side down. Sprinkle garlic, mushrooms and tomato around roll. Spoon gravy over roll.
- Cover; cook on Low setting 5 to 6 hours.
- Remove beef roll from slow cooker; place on serving platter. Remove string; cut roll into slices. Stir gravy mixture in slow cooker until blended; pour into serving bowl. Serve beef roll slices with gravy.
Nutrition Facts : Calories 240, Carbohydrate 7 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 35 g, SaturatedFat 2 1/2 g, ServingSize 1/2 of Recipe, Sodium 850 mg, Sugar 0 g, TransFat 0 g
VEGGIE STUFFED STEAK ROLL RECIPE BY TASTY
Here's what you need: oil, red bell pepper, yellow bell pepper, white onion, salt, black pepper, garlic, flank steak, spinach, shredded mozzarella cheese, long toothpick
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- Heat the oil in an oven-proof skillet. Toss in the bell peppers, onions, salt, pepper, and garlic, and sauté until the veggies have softened, about 10 minutes.
- Season the flank steak on both sides with a good pinch of salt and black pepper.
- Sprinkle on the spinach in an even layer and top with the sautéed peppers.
- Sprinkle the mozzarella cheese over the veggies and tightly wrap the steak into a roll.
- Skewer the steak with toothpicks about 1½ inches (4 cm) apart so that the steak will hold its shape.
- Slice between the toothpicks to create individual steak rolls.
- Heat a few more tablespoons of oil in the skillet. When the oil has begun to smoke slightly, sear the steak rolls until browned, about 2 minutes per side.
- NOTE: To bake the entire steak roll at one time, simply sear each steak roll in a large skillet and transfer to a parchment-lined baking sheet. Once each roll has been seared and transferred to the baking sheet, proceed with steps 10-12.
- Transfer the skillet to the oven and bake for 10-15 minutes, or until it has reached desired level of doneness.
- Let the steak rest for 5 minutes before removing toothpicks.
- Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 4 grams, Fat 16 grams, Fiber 0 grams, Protein 44 grams, Sugar 2 grams
SLOW-COOKER STUFFED FLANK STEAK RECIPE
Mix things up with our Tuscan-style Slow Cooker Stuffed Flank Steak Recipe. This stuffed flank steak recipe is filled with amazing Italian flavors.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Mix all ingredients except steak and pasta sauce until blended.
- Place steak, top side down, on work surface; spread with cheese mixture to within 2 inches of edges. Roll up steak, starting at one short end. Tie closed with kitchen string.
- Place in slow cooker sprayed with cooking spray; top with pasta sauce. Cover with lid.
- Cook on LOW 4 to 6 hours. Remove and discard string before serving roll-up.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
STUFFED STEAK ROLLS CROCK POT
These came out fabulous and were fairly simple to prepare. Original recipe on southernfood.about.com with a slight change for our tastes (I will include the original ingredients) I used a smart pot for this one, finished in about 2 hours on high, but if left longer it would caramelize the onions and probably be even better!
Provided by Elainia
Categories Steak
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound each steak until thinned to about 1/4-inch. Saute bacon,( celery, and green onion if using); drain off fat. Combine sauteed bacon and vegetables with DRY stuffing mix (including seasoning with the mix, if any).
- Stir in half the cream of celery soup and enough water to moisten.
- Place sliced onions in the bottom of the slow cooker.
- Spread stuffing mixture on each flattened steak; roll up and secure with toothpicks; place on top of onions.
- Spoon remaining cream of celery soup over the rolls, then pour the tomatoes over all.
- Cover and cook 8 to 10 hours on low, or 4 to 6 hours on high.
Nutrition Facts : Calories 606.7, Fat 20.7, SaturatedFat 6.8, Cholesterol 145.1, Sodium 1220.7, Carbohydrate 42, Fiber 2.8, Sugar 9.4, Protein 60.2
SLOW-COOKED STUFFED FLANK STEAK
This recipe came with my first slow cooker. Now I'm on my fourth slow cooker and I still use the recipe! -Kahty Clark, Byron, Minnesota
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/2-in. thickness; set aside. , In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well. , Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan. , Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy.
Nutrition Facts :
SLOW-COOKER SPINACH-STUFFED CUBED STEAKS
Beefy steaks wrapped around a spinach filling are a great dinner to come home to.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 4
Number Of Ingredients 8
Steps:
- Flatten each beef steak to 1/8-inch thickness. Spread 1 tablespoon pesto over each steak; sprinkle each with 1 teaspoon onion. Divide spinach among steaks, spreading to edges. Roll up steaks; secure with toothpicks.
- Place steaks in 2- to 3 1/2-quart slow cooker. Mix broth and garlic; pour over steaks.
- Cover and cook on low heat setting 8 to 9 hours or until beef is tender.
- Remove steaks from cooker to serving platter; keep warm.
- Skim fat from beef juices in cooker if desired. Measure 1 cup juices; pour into small saucepan. Mix cornstarch and water; stir into juices. Cook over medium-high heat about 5 minutes, stirring frequently, until thickened. Serve over steaks.
Nutrition Facts : Calories 250, Carbohydrate 7 g, Cholesterol 75 mg, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg
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