BEEF ROLL UPS
Beef Roll Ups . Delicious tender pieces of beef wrapped around cheese and vegetables and coated in a lovely Balsamic Glaze. A really quick and easy recipe too
Provided by Lovefoodies
Categories Beef
Time 20m
Number Of Ingredients 13
Steps:
- Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
- Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
- Cut the peppers and onion to matchstick size and set aside.
- In a pan, melt the butter then add the shallots and cook until translucent.
- Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
- Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
- Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
- Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
- Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
- When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
- Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 320 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
AIOLI
Steps:
- Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
- The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.
BEEF ROLL-UPS
A recipe from one of my mom's friends...it's quick and easy, and the kids seem to like them. Since I originally started making these, there are several new varieties of the onion soup mix...I've tried it also with Beefy Onion, Golden Onion/mushroom, and it's good with either of those.
Provided by loriyeargan
Categories Lunch/Snacks
Time 30m
Yield 16 roll ups
Number Of Ingredients 4
Steps:
- Brown ground beef in a large skillet; drain grease.
- Add the onion soup mix and mix well.
- Add cheese and cook until cheese is melted and the mixture is pretty sticky.
- Separate the crescent rolls into individual rolls.
- Spoon about 2 tablespoons of the meat mixture into each crescent and fold the crescent up around the meat.
- Bake according to package directions.
Nutrition Facts : Calories 115.3, Fat 7.8, SaturatedFat 3.9, Cholesterol 28.5, Sodium 351.4, Carbohydrate 2.6, Fiber 0.2, Sugar 0.5, Protein 8.2
ROAST BEEF ROLL-UPS
Make and share this Roast Beef Roll-Ups recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 10 roll ups
Number Of Ingredients 8
Steps:
- In a small bowl, add the sour cream, mayonnaise, and salsa; stir to combine.
- Spread mixture evenly over the tortillas.
- Sprinkle lightly with salt and pepper if desired.
- Top with roast beef slices; then top with lettuce.
- Roll up tightly and secure with toothpicks.
- Cut in half and serve with salsa for dipping.
ITALIAN BEEF ROLL UPS
Meet the Cook: When I serve Italian Beef Roll-Ups, my family and friends tell me that I should open a restaurant. And this dish tastes even more delicious rewarmed! I do a lot of cooking, especially now that we're retired. As a special treat, I like to bring dinner to our daughters (we have three) and their husbands. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Pound meat to tenderize. Sprinkle with salt and pepper. Cut into 3-in. to 4-in. squares. Combine the bread crumbs, cheese, celery and herbs. Place a heaping spoonful of crumb mixture on each meat square and roll up. Secure with string or a toothpick. Roll meat in remaining crumb mixture. , In a large skillet, brown roll-ups in oil on all sides. Pour spaghetti sauce over all; cover and simmer 1-1/2 hours or until meat is tender. Serve with pasta.
Nutrition Facts : Calories 448 calories, Fat 19g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 1267mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.
STEAK ROLL-UPS
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
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