Stuffed Beef Rolls
Tender beef slices wrapped around a savory, herb-infused filling and simmered in a rich, comforting onion gravy.
Ingredients
- •1.5 lbs beef flank steak or minute steak, thinly sliced (680g)
- •2 tablespoons olive oil
- •1 large yellow onion, finely diced
- •2 cloves garlic, minced
- •1 cup fresh breadcrumbs (110g)
- •2 tablespoons fresh parsley, chopped
- •1 teaspoon dried oregano
- •1 large egg
- •1.5 cups beef broth (360ml)
- •Salt and freshly cracked black pepper to taste
- •1 tablespoon all-purpose flour
Instructions
- 1
Lay the beef slices out on a cutting board and pound them gently with a meat mallet until they are about a quarter-inch thick.
- 2
In a medium bowl, combine the breadcrumbs, minced garlic, chopped parsley, dried oregano, beaten egg, half of the diced onions, salt, and pepper to make the stuffing.
- 3
Spoon a portion of the filling onto the lower third of each beef slice, spreading it out slightly.
- 4
Roll the beef tightly around the filling, tucking in the sides as you go, and secure each roll with kitchen twine or wooden toothpicks.
- 5
Heat the olive oil in a large skillet over medium-high heat and brown the beef rolls on all sides until nicely seared, about 5 minutes.
- 6
Remove the rolls from the skillet, add the remaining diced onions to the pan, and sauté until translucent and lightly caramelized.
- 7
Sprinkle the flour over the onions and cook for one minute, stirring constantly.
- 8
Pour in the beef broth, scraping up any browned bits from the bottom of the pan, and bring the sauce to a gentle simmer.
- 9
Return the beef rolls to the skillet, cover with a lid, reduce heat to low, and let them simmer gently for 20 minutes until the beef is tender and the sauce has thickened.
- 10
Remove the twine or toothpicks before serving hot with the rich onion gravy spooned over the top.
💡 Chef tips
- Ask your butcher to slice the beef thin and evenly so it is easy to roll without tearing.
- You can assemble these rolls a day in advance, cover tightly, and keep them in the refrigerator until ready to cook.
- Store any leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop with a splash of broth.
✅ How it should turn out
The finished beef rolls are tender and juicy with a savory herb filling, swimming in a rich, glossy brown gravy that smells wonderfully of caramelized onions and garlic.