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Stuffed Steak Roll Recipe

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This recipe for Stuffed Steak Roll, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Minyard
Added: Monday, March 24, 2008


1 1/2 lb. round beef, 1/2 in. thick
1/2 lb. ground beef
1/2 lb. ground ham
2 oz. Parmesan cheese
1 egg
Salt and pepper to taste
1 tbsp. minced parsley
2 tbsps. olive oil
1 sm onion, chopped
1 clove garlic, crushed
3 tbsps. warm brandy
1/2 c. red wine
2 tbsps. tomato paste
1 tbsp. thyme
1 c. beef bouillon
3 tbsps. chopped parsley

Pound steak until meat is about 1/4 in thick. Combine ground beef, ham, cheese, egg, salt, pepper and parsley and spread on steak. Roll up tightly like a jelly roll, rolling from long side, then turning in the ends to seal. Tie with a white string to hold securely. Heat olive oil in a skillet; brown roll on all sides. Add onion and garlic and saute until they are lightly browned. Remove from heat. Add brandy and ignite. When flame has died down, return to heat, add wine and simmer until wine is almost evaporated. Add tomato paste, thyme, and beef bouillon, cover and simmer gently about 45 min. or until tender. Remove roll from sauce, allow to cool for five min., then cut into 3/4 in. thick slices, sprinkle with chopped parsley and serve with buttered noodles.

Number Of Servings:
Number Of Servings:
Serves 4 to 6




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