Recipe Rescue: Beef Roll
There’s nothing better than beef, I love beef and when you can stuff stuff in it (like bacon), roll it up and braise it for a couple of hours, YUM! Try this beef roll and ring the dinner bell loudly.
WHAT YOU’LL NEED:
Flank Steak (depends on how many you are cooking for, I usually get a pack with two in it and judge it as I cook), 4 carrots (chopped), 4 ribs of celery (chopped), a medium onion (chopped), beef broth, little bit of flour, butter and vegetable oil, 1/2 cup of red wine, bacon (cooked slightly but not all the way through) and Dijon mustard
PUTTING IT ALL TOGETHER:
Sometimes it works best to make a few rolls, check your dutch oven and see what would fit best, they will need to touch the bottom of the pan. Lay the meat out on the counter, if its a bit thick you can pound it with the flat side of a meat ‘hammer’ or a can of veggies, spread a nice layer of Dijon mustard on each piece place atop the Dijon the slightly cooked bacon followed by a few carrot, onion and celery chunks. Roll the flank steak up and tie or use toothpicks to secure in place. Heat butter and oil in your dutch oven and brown all sides of the beef, once brown remove from pan and add the rest of the onion, celery and carrots, cook them till softened (they don’t have to be completely cooked, I would cook them maybe 5 minutes or so. Add the beef broth, red wine and a 1/2 cup of water (if you have a bay leaf you can add one, if not no biggie), set the roll(s) atop the veggies, cover and cook on medium low for 1.5 to 2 hours. Remove the beef from the pan add a Tbs of butter mixed with a heaping Tbs of flour to the veggies and juice in the pan and let simmer for 5 minutes, if it isn’t thick enough to use as a sauce for the meat yet you can mash a few of the veggies and stir them into the ‘sauce’ and put the beef rolls back into the pan until you’re ready to serve.
Serve with cabbage, noodles or boiled potatoes… Enjoy