Recipe: Stuffed Ground Beef Rolls (My Great Recipes Cards, 1970's)
Main Dishes - Beef and Other MeatsSTUFFED GROUND BEEF ROLLS
1 lb. extra lean ground beef
1 egg
1 tsp. salt
1/4 tsp. ground black pepper
1/4 cup fine dry bread crumbs
1/2 cup water
1 (3 oz.) pkg. cream cheese with chives or pimiento
Flour (to coat the rolls)
2 Tbsp. butter or margarine
2 Tbsp. flour
FOR THE SAUCE:
1 1/2 cups beef broth (or consomme)
1/2 cup sour cream
1 tsp. dried tarragon leaves
In a bowl, blend ground beef, egg, salt, pepper, bread crumbs and water; mixture will feel quite moist; set aside.
Cut a strip of waxed paper 20 inches long, moisten top side. Form a 4-inch wide strip of the meat mixture the length of the waxed paper.
Cut cream cheese into 8 sticks. Place them along the length of the ground beef, end to end. Roll up. Pick up waxed paper to help to lift the meat over the filling; you'll form a lengthwise roll. Cut into 8 pieces crosswise.
Dust each piece with flour on all sides. Heat 2 Tbsp. butter in frying pan. Brown rolls on all sides; cover and cook 10 to 15 minutes. Remove onto warm plate. Stir flour into pan drippings.
Slowly add the broth, whisking to keep sauce smooth. Cook until thickened.
Stir in sour cream and tarragon. Pour sauce over rolls.
Makes 4 servings
Source: My Great Recipes Cards, 1970's
1 lb. extra lean ground beef
1 egg
1 tsp. salt
1/4 tsp. ground black pepper
1/4 cup fine dry bread crumbs
1/2 cup water
1 (3 oz.) pkg. cream cheese with chives or pimiento
Flour (to coat the rolls)
2 Tbsp. butter or margarine
2 Tbsp. flour
FOR THE SAUCE:
1 1/2 cups beef broth (or consomme)
1/2 cup sour cream
1 tsp. dried tarragon leaves
In a bowl, blend ground beef, egg, salt, pepper, bread crumbs and water; mixture will feel quite moist; set aside.
Cut a strip of waxed paper 20 inches long, moisten top side. Form a 4-inch wide strip of the meat mixture the length of the waxed paper.
Cut cream cheese into 8 sticks. Place them along the length of the ground beef, end to end. Roll up. Pick up waxed paper to help to lift the meat over the filling; you'll form a lengthwise roll. Cut into 8 pieces crosswise.
Dust each piece with flour on all sides. Heat 2 Tbsp. butter in frying pan. Brown rolls on all sides; cover and cook 10 to 15 minutes. Remove onto warm plate. Stir flour into pan drippings.
Slowly add the broth, whisking to keep sauce smooth. Cook until thickened.
Stir in sour cream and tarragon. Pour sauce over rolls.
Makes 4 servings
Source: My Great Recipes Cards, 1970's
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