Recipe: Beef Rollatina and Beef Roll-Ups (re: Stuffed Steak)

Hi again, Marilyn... I found two more recipes. Not knowing what ingredients you have available in Aussie land you may need to substitute some ingredients.

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BEEF ROLLATINA

1 pound round steak (left in one piece)
salt and pepper
1/4 pound ground beef
3 strips bacon, chopped
1 teaspoon chopped parsley
1 teaspoon minced onion
1 tablespoon grated Parmesan cheese
3 hard-cooked eggs
3 tablespoons olive oil
2 cups red wine
2 cups canned whole tomatoes and juice

Pound the round steak to about 1/4-inch thickness. Sprinkle with salt and pepper.

Mix together ground beef, bacon, parsley, onion and grated cheese. Spread over steak.

Place hard-cooked eggs along a long edge of the steak. Beginning with that edge, roll up steak jellyroll style. Tie securely with string.

Heat oil in a large skillet. Brown beef roll on all sides. Add wine, reduce heat and simmer for six minutes. Break up tomatoes and add with juice to pan.

Cover and simmer over low heat for about 1 1/2 hours, until tender. Transfer beef roll to a platter.

Remove string and cut beef into slices. Serve with sauce.

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BEEF ROLL-UPS

1/2 cup chopped green onions
1/4 cup soy sauce
1/4 cup chicken broth
2 tablespoons peanut oil
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 1/2 pounds round steak
1 1/2 cups herb-seasoned stuffing mix
Beef broth
2 tablespoons oilive oil
2 cans (10-1/2 ounces each) condensed golden mushroom soup
1/2 to 3/4 cup water

In an oblong baking pan or casserole dish, combine green onion, soy sauce, chicken broth, peanut oil, sugar, garlic powder and pepper. Place round steak in mixture, cover with plastic wrap and refrigerate overnight.

WHEN READY TO COOK:
Prepare stuffing according to package directions, substituting beef broth for the water.

Remove round steak from marinade and cut into six serving pieces. Pound thin. Place about 1/4 cup stuffing near center of each piece and spread evenly, leaving about 1/2-inch border around edges. Starting at a narrow edge, roll up jellyroll fashion, tucking in ends; secure with toothpicks or string.

Heat olive oil in a skillet. Brown rolls on all sides.

In a bowl, stir together soup and water; pour over beef rolls in skillet. Cover and simmer for 1 1/2 to 2 hours, adding additional water or beef broth if necessary.

Servings: 6