Ingredients: |
Ingredients: 1 lb. Flank Steak or 2-1/2 lb. Round Steak
1/4 C. Salad Oil
3-1/2 Carrots, parred and cut in 1-inch pieces
6 small White Onion, peeled
2 T. Flour
1 (10.5 oz)can Condensed Beef Broth
2 Bay Leaves
1 tsp Dried Thyme
1/2 tsp Salt
1/4 tsp Pepper
****Raisin Stuffing****
1/2 C. Onion, chopped
1 Garlic Clove, crushed
1/4 C. Butter
1/2
c. Celery, chopped
1 C. pkgd. Herb-Seasoned Dry Bread Stuffing
1/2 C. Golden Raisins
1/2 tsp Salt
1/4 tsp Black Pepper
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Directions: |
Directions:****Raisin Stuffing****
In a large skillet, saute onions, garlic and butter until onion is golden. Add celery and sauté 4 or 5 minutes. Remove from heat. Stir in dry bread stuffing, raisins salt and pepper. Makes 2-1/2 cups.
Beef Roulades
Wipe 1 flank steak with damp paper towel. Cut in half lengthwise, then crosswise; then with sharp knife split each piece into two, akin 8 pieces in all. Or cut 2-1/2 lb round steak into 6x2-1/2 inch pieces. Pound with a mallet until 1/4 inch thick.
Make raisin stuffing and preheat oven to 350º. Mound stuffing, divided evenly, toward one end of each piece of meat. Starting at same end, roll up meat around stuffing. Fasten with wooden picks or with string. Saute rolls 2 or 3 at a time in 1/4 cup salad oil over medium heat until browned on all sides. Remove as browned to large, shallow baking dish. When all are browned, sauté carrots and onion in same skillet until lightly browned. Place around the meat roulades.
Reduce heat and add flour to drippings in skillet and stir until well blended. Slowly stir in beef broth and 1 soup can of water. Cook, stirring constantly, until mixture thickens and comes to a boil. Stir in bay leaves, thyme, salt and pepper. Pour over beef and vegetables.
Cover baking dish with lid or foil. Bake at 350º for 45 minutes, turn rolls, baste with sauce and bake 45 minutes longer or until beef is tender. Sprinkle with chopped parsley before serving, if desired. |
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