Stuffed Beef Rolls
These tender beef rolls are filled with a savory herb and vegetable mixture, braised to perfection in a rich, aromatic sauce.
Ingredients
- •4 thin beef cutlets (about 1/4 inch thick, such as top round or sirloin)
- •1/2 cup breadcrumbs
- •2 cloves garlic, minced
- •1/4 cup fresh parsley, finely chopped
- •1/4 cup onion, finely diced
- •1 tablespoon olive oil
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 cup beef broth
- •1 tablespoon tomato paste
- •1 tablespoon vegetable oil for searing
Instructions
- 1
Lay the beef cutlets flat on a cutting board and lightly pound them with a meat mallet to ensure an even thickness.
- 2
In a small bowl, combine the breadcrumbs, minced garlic, parsley, diced onion, olive oil, salt, and pepper to create the stuffing.
- 3
Place a generous spoonful of the stuffing mixture in the center of each beef cutlet.
- 4
Roll each cutlet tightly, tucking in the sides, and secure with a toothpick.
- 5
Heat the vegetable oil in a large skillet over medium-high heat and sear the beef rolls on all sides until browned.
- 6
Whisk the beef broth and tomato paste together, then pour the mixture into the skillet.
- 7
Reduce heat to low, cover, and simmer for 20-25 minutes until the beef is tender and the sauce has thickened slightly.
- 8
Remove the toothpicks before serving and spoon the pan sauce over the rolls.
💡 Chef tips
- If the beef cutlets are too thick, place them between two sheets of plastic wrap before pounding to prevent tearing.
- You can prepare the rolls up to 4 hours in advance and keep them refrigerated until you are ready to sear and simmer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth.
✅ How it should turn out
The finished rolls are succulent and tender, boasting a fragrant herb-infused center and a deep, savory glaze that smells like a classic slow-cooked roast.