Round Steak Roll Ups Recipes

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

Steps:

• Pound meat to tenderize. Sprinkle with salt and pepper. Cut into 3-in. to 4-in. squares. Combine the bread crumbs, cheese, celery and herbs. Place a heaping spoonful of crumb mixture on each meat square and roll up. Secure with string or a toothpick. Roll meat in remaining crumb mixture. , In a large skillet, brown roll-ups in oil on all sides. Pour spaghetti sauce over all; cover and simmer 1-1/2 hours or until meat is tender. Serve with pasta.

Steps:

• Cut steak into large pieces enough for 4.
• Combine the next 8 ingredients and mix well.
• Place mix on each piece of steak.
• Roll and fasten with toothpicks (no sides open).
• Roll in flour and brown in oil.
• Combine soup and water.
• Pour over roll-ups.
• Cover and simmer 2 1/2 hours or until tender.

Steps:

• Cut steak into about 6 portions.
• Spread mustard over each piece, and sprinkle the onion soup mix on top.
• Lay the strips of bacon on each one of the steaks, and roll up jelly roll fashion.
• Use toothpicks to secure.
• Place the steaks in a foil lined baking pan, and spoon the soup over the top.
• Cover tightly with more foil, sealing well so the juices won't leak out.
• Bake for 3 hours in a 325 degree oven.
• The juices will thicken for a delicious gravy.

Steps:

• Cut steak into twelve 4x3-in. pieces; flatten to 1/4-in. thickness. Place a bacon piece and pickle along a short side of each; roll up and secure with toothpicks. In a skillet, heat 2 tablespoons oil over medium-high heat. Brown roll-ups on all sides. Remove and keep warm., In the same skillet, heat the remaining oil. Stir in flour until smooth. Cook and stir over medium heat until golden brown, about 5 minutes. Gradually blend in broth and savory, stirring constantly. Return roll-ups to pan. Cover and cook over low heat for 1-1/2 hours or until tender. Season with salt and pepper.

Steps:

• Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
• In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
• Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
• In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
• In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.

Steps:

• In a large skillet, saute the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimientos, thyme and marjoram. , Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks. , In the same skillet, brown roll-ups in oil on all sides. Add soup mix and water; cover and simmer for 1 to 1-1/4 hours or until meat is tender, occasionally spooning cooking liquid over roll-ups. , Thicken cooking juices if desired; serve with roll-ups. Discard toothpicks.

Steps:

• Cut the meat into 6 pieces and pound each piece to about 1/4 inch thickness.
• Combine the vegetables, Parmesan cheese and seasonings: place 1/3 cup in the center of each piece.
• Roll meat up around filling and secure them with toothpicks.
• Brown the roll ups in oil in a skillet.
• Transfer the roll ups to a 5 qt.
• slow cooker and top with spaghetti sauce.
• Cover and cook on low for 6 hours or until the meat is tender.
• Cook Pasta.
• Take the toothpick out and serve roll up over pasta.
• Sprinkle with additional Parmesan if desired.