How To Make Easy Stuffed steak Rolls and Roasted Vegetables | Beef Stuffed Steak Rolls Recipe
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Stuffed rolled round steak is one of our favorites company and family. It’s made with very simple ingredients and comes together in 30 minutes.
These rolled steak are stuffed with fresh parsley and shredded mozzarella cheese, they are cooked with onions, garlic, and olive oil. They are served with the easiest and the most delicious roasted vegetables. It’s a great, healthy, and easy dinner that everyone will enjoy in your family!
The meat is so tender, juicy, and so flavorful, and it’s well combined with the roasted vegetables! This is simply melts in your mouth!
INGREDIENTS:
Ingredients for the Steak
4 slices beef top Round thin Steak
2 cups roughly chopped fresh parsley
1 ½ cups fresh shredded mozzarella cheese
Salt and pepper to taste
2 medium onions
3 crushed garlic cloves
2 Tbsp extra virgin olive oil
Ingredients for the roasted vegetables
2 cups broccoli
1 ½ cups cherry tomatoes cut into halves
1 ½ cups brussels sprouts
2 cups small gold potatoes
Salt, black pepper,
1 tsp dried thyme
Extra virgin olive oil
Finely chopped fresh parsley
INSTRUCTION
STEP1: Preparing the stuffed steak rolls
1. Over your cutting board, pound the beef steak between 2 sheets of plastic wrap and pound to an even ¼” thickness and almost double in size so they cook more evenly,
2. Season both sides of the beef steaks with salt and black pepper to taste,
3. Place 2 Tbsp roughly chopped fresh parsley over the steak to cover the top then add 2 Tbsp fresh shredded mozzarella cheese over the parsley,
4. Roll each piece up starting by the long side then secured with toothpicks,
5. Cut 2 medium onions into halves, peel them, then finely chop them,
6. Crush and press 3 garlic cloves,
7. Over medium heat place a large nonstick pan, drizzle 2Tbsp extra virgin olive oil,
8. Once it’s hot add the chopped onions, the crushed garlic then mix, add 1 tsp ground ginger, ½ tsp black pepper and salt to taste them mix,
9. Place the stuffed steak rolls to the pan and over the onions and cook for 5 minutes,
10. Turn the steak rolls to the other side, cover the pan and cook for another 5 minutes,
11. Keep turning the rolled steaks until it’s all browned, the goal is to let the meat absorb all the flavors,
12. Add ½ cup water, cover the pan, reduce the heat to low and cook for 40 minutes or until fully cooked through,
13. From time to time check the pan and make sure there is enough water and the steak rolls are not stricken to the pan,
14. Once it’s done make sure that all the water has evaporated and the onions are caramelized,
STEP2: Preparing the vegetables
15. Drizzle 2 Tbsp olive oil over a 13” X 9” casserole dish and place the vegetables as stripes,
16. Place the broccoli, cherry tomatoes cut into halves, brussels sprout cut into halves, and small gold potatoes cut into quarters,
17. Season with salt and black pepper, add fresh chopped parsley, then top with some garlic cloves,
18. Cover the casserole dish with fuel then seal tightly the edges,
19. Place the casserole dish in the center rake of your preheated oven to 350 F and bake for 40 minutes or until fully cooked through,
20. Once the vegetables are done remove them from the oven and drizzle some fresh chopped parsley,
STEP3: Serving
21. Place your stuffed rolled steak over your plate remove the toothpicks and serve it with the roasted vegetables and some rice on the side,
Enjoy! Bon Appetit!
Thanks for watching!
#steak #Steakdinner #steakhouse #beefrecipes #healthyrecipes #tasty #confortfood
MUSIC:
Free Pop Rock Instrumental by L'Instant Musique:
Music provided by Free Vibes:
How to Make Stuffed Beef Eye of Round Roast [Episode 274]
A beautiful and delicious stuffed beef eye of round roast recipe, full of flavor, easy to make.
Ingredients for 6 to 8 servings:
1 or 2 beef eye of round roast
1 tablespoon Kocher salt
1 tablespoon dry or fresh oregano
1 tablespoon ground black pepper
2 or 3 minced or mashed garlic cloves
2 tablespoons olive oil
1-1/2 cup chicken or beef broth
1 box of 6 ounces stuffing with herbs
1-diced large onion
1-diced red bell pepper
1 pound mild Italian sausage
¼ cup chopped cilantro
2 pieces of approximately 48 inches length
1 cup vegetable oil
½ cup water or broth
1. Wash and pat-dry the beef. Make a cavity in the center of the beef round.
2. Make the seasoning by mixing together the salt, oregano, ground black pepper, garlic, and olive oil. Rub the beef with the mixture on the outside.
3. Mix the stuffing ingredients, the chicken or beef broth with the stuffing, onion, red bell pepper, the cilantro, and the Italian sausage.
4. Stuff each beef round.
5. In high heat, heat the vegetable oil and sear the beef rounds in all sides until brown (at this point, the beef don’t have to be cooked inside).
6. Place the beef rounds in the slow cooker pot and add ½ cup water or broth (you can add ¼ cup dry red or cooking wine).
7. Cover the slow cooker pot and let it simmer for 3 hours.
8. Use the liquid in the pot to make a gravy:
a. Add two tablespoons of corn starch to the liquid and mix well before heating on the stove.
b. On medium head, keep mixing the mixture until it starts thickening.
c. Once it reaches a thick consistency, remove from the heat and pour over the sliced beef leaving enough for serving.
9. Sliced the beef for serving pouring gravy on top.
BUEN PROVECHO!
Soundtrack: Family Montage, by Biz Baz Studio, YouTube Audio Library
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