"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Beef Rolls en Croute Recipe

  Tried it? Rate this Recipe:


This recipe for Beef Rolls en Croute, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda Allen
Added: Wednesday, October 24, 2007


1 1/2 pounds beef top round steak, cut 1/2 inch thick
1/2 pound ground pork
4 ounces braunschweiger
1/2 cup chopped green onion
2 tablespoons milk
1 clove garlic, minced
1/4 teaspoon dry mustard
1 large carrot, cut into 2" julienne strips
2 tablespoons cooking oil
1/4 cup chopped green onion
2 teaspoons instant beef bouillon granules
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
8 ounces frozen phyllo dough, thawed
6 tablespoons butter, melted
2 tablespoons flour
2 tablespoons snipped parsley
1/2 teaspoon paprika
1/2 cup sour cream

1. Trim excess fat from steak. Cut steak into 6 equal sized pieces. With a meat mallet pound each piece to 1/4" thickness, forming a rectangle. In bowl, combine ground pork, braunschweiger, the 1/2 cup green onion, the milk, garlic, and dry mustard; mix well. Spread 1/6 of the braunschweiger mixture over each steak. Arrange carrot strips crosswise atop meat. Starting from the short side, roll up meat, jelly roll style, folding in sides. Secure meat rolls with wooden picks or string.

2. In 10 or 12" skillet, brown the meat rolls on all sides in hot oil. Drain off excess fat. Combine 1 cup water, the 1/4 cup onion, the bouillon granules, Worcestershire sauce, thyme, marjoram, and pepper. Pour over meat. Bring to boiling; reduce heat. Cover and simmer 30 minutes. Remove meat rolls from skillet. Pat dry with paper toweling. Remove wooden picks or string. Reserve juices in skillet.

3. On a baking sheet, stack 6 phyllo dough sheets, brushing each sheet liberally with melted butter. (Keep remaining sheets covered a damp towel). Cut the buttered stack crosswise in to thirds. Position one meat roll at one end of each phyllo dough stack. Carefully lift phyllo dough, pressing against meat. Roll up, folding in sides. Press ends to seal. Using a sharp knife, diagonally score the top layers of each phyllo roll 3 times. Repeat with remaining phyllo and meat rolls. Place meat rolls, seam side down, in a shallow baking pan. Brush with any remaining melted butter. Bake at 400 degrees for 15 to 18 minutes.

4. For sauce, strain skillet juices; skim excess fat. Reserve 1 cup juices. Blend four, parsley, and paprika into sour cream. Stir in reserved juices Add sour cream mixture to skillet. Cool and stir until bubbly. Cook and stir 2 minutes more. Do not boil. To serve, spoon some sauce onto platter, arrange rolls on top.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!