ROUND STEAK ROLL-UPS
"Since I'm a working mom, I like to assemble these tasty steak rolls the night before and pop them in the slow cooker the next morning before we're all our the door," writes Kimberly Alonge of Westfield, New York. "They make a great meal after a long day."
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut meat into six serving-size pieces; pound to 1/4-in. thickness. Combine the vegetables, cheese and seasonings; place 1/3 cup in the center of each piece. Roll meat up around filing; secure with toothpicks., In a large skillet, brown roll-ups in oil over medium-high heat. Transfer to a 5-qt. slow cooker; top with spaghetti sauce. Cover and cook on low for 6-8 hours or until meat is tender. , Discard toothpicks. Serve roll-ups and sauce with spaghetti. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 289 calories, Fat 11 g fat (3 g saturated fat), Cholesterol 96 mg cholesterol, Sodium 500 mg sodium, Carbohydrate 9 g carbohydrate (0 sugars, Fiber 2 g fiber), Protein 38 g protein. Diabetic Exchanges
VOGELS (BIRDS) - ROUNDSTEAK ROLLS
This is a traditional old-fashioned Dutch recipe. I had this often as a child. I like the crockpot version, but the liquid doesn't cook down as much. To do that I just boil the liquid while I keep the meat warm and prepare a salad or other veggies to go along with it.
Provided by PanNan
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pound the steak and cut into 4" squares.
- Salt and pepper each piece.
- Place 1/2 slice bacon and some chopped onion on square of meat.
- Roll up and secure with toothpicks so filling will not come out.
- Roll lightly in flour, brown in oil.
- Place browned"birds" in a heavy skillet.
- Cover with water in which bouillon has been added.
- Cover and simmer until tender- about 2 hours adding more water as it simmers down.
- This makes a delicious jus (non-thickened gravy).
- To adapt for the crockpot, place in crockpot with liquid and bouillon after browning.
- Cover and cook on high one hour and low for at least 4 hours.
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
BRACCIOLE (FLANK STEAK ROLLS)
Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.
Provided by JEND818
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
- Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
- Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
- Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 5.5 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 7.3 g, Sodium 749.1 mg, Sugar 2.7 g
BEEF BIRDS
Talk about comfort food...these are so good! My aunt calls them Beef Birds, my Mom always called them Bacon Rolls. I have seen similar recipes under the name Roulades. My brother always asked for this for his "Birthday Dinner" meal when we were kids. LOL Jazz it up with any herbs and spices you like. I usually get about 24 birds, leftovers freeze well. This recipe is very forgiving, I have even simmered 2 hours with no problems. Prep time is approximate, you may be faster than me. Serve with potatoes to soak up all that delicious gravy! Hope you enjoy as much as we do!
Provided by Scoutie
Categories < 4 Hours
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
- Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
- Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
- In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
- Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
- Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.
Nutrition Facts : Calories 723.3, Fat 49.8, SaturatedFat 14.6, Cholesterol 138.1, Sodium 1096.3, Carbohydrate 19.3, Fiber 1, Sugar 1.2, Protein 47
BIRD ROLLS
I make a point of having these tender bird rolls "fly in" for Easter dinner. With their slightly sweet flavor, the grandchildren can't help but gobble them up.
Provided by Taste of Home
Time 40m
Yield 16 rolls.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, brown sugar, 2 eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Roll each into a 12-in. rope; tie each into a knot. , To form birds' head, tuck one end back into knots. With a sharp knife or scissors, cut two slits on opposite end to form tail feathers. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Beat egg with water; brush over dough. Bake at 350° for 15-20 minutes or until golden brown. Insert an almond into each for beak. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 198mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
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