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"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

Deviled Beef Rolls & Sauce Recipe

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This recipe for Deviled Beef Rolls & Sauce is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. dried onion soup mix
4 tsp. water
3 tbsp. Dijon mustard
1 tbsp. minced garlic
4 cubed steaks (about 6 ounces each)
1/4 tsp. black pepper
1 can (4 oz.) sliced mushrooms, drained
¼ cup chopped onion
2 tbsp. butter, melted

Ingredients for Sauce:
¾ cup mayonnaise
¼ cup sour cream
1 tbsp.coarse mustard, such as Pommery
1 tbsp. Dijon mustard
¼ tsp. salt
¼ tsp. freshly ground pepper
Directions:
Directions:
1. Preheat the broiler, or a charcoal grill is even better.
2. In a small bowl, combine the onion soup mix and water. Let stand for 5 minutes.
3. Stir the mustard, garlic and onions into the onion mixture. Season the steaks with the pepper and spread the mustard-onion mixture over one side of each steak. Arrange the sliced mushrooms over the top and roll up each steak jelly roll-style; secure each with a toothpick.
4. Place the beef rolls on a broiler pan or the grill and brush with 1 tbsp. butter.
5. Broil the rolls 4 to 5 inches from the heat for 4 to 5 minutes. Turn the rolls over, brush with the remaining 1 tbsp. butter, and broil for another 4 to 5 minutes. Remove the toothpicks, slice, and serve with the sauce. Directions for sauce: Blend all ingredients. Chill until ready to serve over beef rolls.
Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Don’t over bake or the meat will become dried out.

 

 

 

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