Beef Roulade

There are several iterations of this recipe; all stemming from one my Grandfather (Louise’s father) invented. What is written below is the recipe I used for the Louise McColl Book Club.

Beef Rolls:

2 lbs beef flank steak sliced very thin. (Ask your butcher to do this. Should result in 6 rectangular slices cut ¼ inch thick and approx. 12” x 8”).  If you can’t get them sliced thin enough, place each slice between plastic wrap and use a meat pounder to flatten.

1 large green pepper, sliced into long strips about ¼” wide

1 12oz jar mild banana pepper rings

6 pieces mozzarella string cheese

6 slices prosciutto

3 green onions, sliced in half through the onion part and then in half lengthwise

Salt & pepper

Take each slice of beef and assemble as follows:  Lay beef rectangle flat the long way.  Lightly sprinkle top side with salt & pepper. Place 1 slice prosciutto the same direction as the beef. Then on the end closest to you, place about 4 strips of green pepper, 1 piece mozzarella string cheese, 3-4 pieces green onion, and about 6 rings of mild banana pepper.  Tucking ingredients in as you go, roll the beef up until fully rolled. If beef is thin enough you shouldn’t need to secure it but you can use a toothpick to secure if needed.  Lightly salt & pepper the outside. Next sear each  meat roll by heating a skillet on high and then put a light drizzle of olive oil in the pan right before you put the meat in to sear. Leave meat rolls on high heat on one side for just long enough for them to sear. Turn them over and sear the other side and then remove from heat.  Place side by side in a casserole pan.

Sauce:  Depending on what texture you desire, you can coarsely chop by hand, use a food processor to finely chop, or cook ingredients first and then use a blender to puree. For the book club I used a food processor with raw ingredients.

1 large onion

1 green pepper

6 stalks celery

1 cup carrots

1 12 oz can chopped tomatoes (including the juice)

1 can Campbell’s Golden Mushroom Soup (another version uses 1 8oz can tomato sauce)

Olive oil

Salt & pepper

In a large pot, saute vegetables in olive oil until tender. Because there are a lot it will take a while (plan on 30 minutes).  Add salt & pepper.  Once tender, add the canned tomatoes along with juice and also Golden Mushroom Soup.  Mix together and heat until bubbly.

Pour sauce over beef rolls to cover the meat and bake uncovered in 350 degree oven for 15-20 minutes to melt the cheese inside the beef.

Serves 6

Source: Marie Hilliard