beef roulades


1   pound boneless beef round steak, cut 1/2 inch thick and trimmed of separable fat
1   tablespoon Dijon-style mustard
8  4  inches green pepper strips or 8 green onions, cut into 4-inch lengths
Nonstick cooking spray
1   medium onion, chopped (1/2 cup)
1 1/2  cups beef broth
1   tablespoon all-purpose flour
2   cups chopped carrots


1. Cut steak into 4 serving-size pieces. Using a meat mallet, pound each piece to 1/8-inch thickness.
2. Spread one side of each beef piece with one-fourth of the mustard. Place 2 green pepper strips or 2 green onions at a short end of each beef piece and roll up. Secure with wooden toothpicks.
3. Lightly coat a cold large skillet with cooking spray. Heat skillet over medium heat. Add beef rolls; brown on all sides. Remove rolls from skillet. Add chopped onion to skillet and cook for 3 minutes or until onion is nearly tender.
4. In a small mixing bowl stir together beef broth and flour. Pour mixture into the skillet. Cook and stir until thickened and bubbly. Add beef rolls; cover and simmer 40 minutes. Add carrots; cover and simmer about 20 minutes more until beef and carrots are tender. Makes 4 servings.

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