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Category: For good health
Prep Time: Cook Time: Total Time:
Serves 4
Ready in 1 hour and 2 minutes
1 lb flank steak, about 1 inch thick trimmed of fat
1 cup frozen mixed vegetables
2 medium size yellow onions, chopped fine
2 large sweet green peppers, cored, seeded and chopped fine
1/2 cup finely chopped celery
1 Tbsp dry bread crumbs
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 tsp grated lemon rind
1/4 tsp black pepper
1 1/2 cups low sodium beef broth
1 can (8 oz) low sodium tomato sauce
1 1/2 tsp dried oregano, crumbled
1 Tbsp flour
Preheat the oven to 400 F. Holding a sharp knife parallel to the counter top, slice the steak open horizontally, to within 1/2 inch of the opposite side.
In a large heavy saucepan, cook the mixed vegetables and half of the onions, green peppers and celery in a cup of boiling water for 1 minute; drain well and transfer to a bowl. Stir in the bread crumbs, half of the garlic and all of the red pepper flakes, lemon rind and black pepper.
Open the steak and flatten it out; spread the vegetable mixture over the entire surface, leaving 1 inch border all around. Roll up the steak, beginning at a narrow end, and fasten with toothpicks at 1 inch intervals. Place the roll in an ungreased 8x8x2 baking pan and roast, uncovered, turning 2 or 3 times for 45 minutes.
Meanwhile, to prepare the chili sauce, combine the remaining onions, peppers, celery and garlic in a large saucepan. Stir in the beef broth, tomato sauce, chili powder, oregano and flour. Place over low heat, cover and simmer for 30 minutes. Keep the sauce warm.
As soon as the roll is done; transfer it to a plate and let cool for 15 minutes. Remove the toothpicks and slice the meat 1/2 inch thick. Serve with the chili sauce.
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Beef Roll with Chili sauce
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Category: For good health
Prep Time: Cook Time: Total Time:
Serves 4
Ready in 1 hour and 2 minutes
1 lb flank steak, about 1 inch thick trimmed of fat
1 cup frozen mixed vegetables
2 medium size yellow onions, chopped fine
2 large sweet green peppers, cored, seeded and chopped fine
1/2 cup finely chopped celery
1 Tbsp dry bread crumbs
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 tsp grated lemon rind
1/4 tsp black pepper
1 1/2 cups low sodium beef broth
1 can (8 oz) low sodium tomato sauce
1 1/2 tsp dried oregano, crumbled
1 Tbsp flour
Preheat the oven to 400 F. Holding a sharp knife parallel to the counter top, slice the steak open horizontally, to within 1/2 inch of the opposite side.
In a large heavy saucepan, cook the mixed vegetables and half of the onions, green peppers and celery in a cup of boiling water for 1 minute; drain well and transfer to a bowl. Stir in the bread crumbs, half of the garlic and all of the red pepper flakes, lemon rind and black pepper.
Open the steak and flatten it out; spread the vegetable mixture over the entire surface, leaving 1 inch border all around. Roll up the steak, beginning at a narrow end, and fasten with toothpicks at 1 inch intervals. Place the roll in an ungreased 8x8x2 baking pan and roast, uncovered, turning 2 or 3 times for 45 minutes.
Meanwhile, to prepare the chili sauce, combine the remaining onions, peppers, celery and garlic in a large saucepan. Stir in the beef broth, tomato sauce, chili powder, oregano and flour. Place over low heat, cover and simmer for 30 minutes. Keep the sauce warm.
As soon as the roll is done; transfer it to a plate and let cool for 15 minutes. Remove the toothpicks and slice the meat 1/2 inch thick. Serve with the chili sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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