Italian Rolls with Aussie Beef. Great recipe for Italian Rolls with Aussie Beef. My family loves beef rolls, and Aussie beef is really juice while having very little fat, so it's perfect for my husband, who's watching his weight. The classic Aussie sausage roll gets a Texan twist with this all-beef version, studded with fresh jalapeño and cheddar chunks.
Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper. Roll each piece up tightly and secure with a string. Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side. You can cook Italian Rolls with Aussie Beef using 19 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Italian Rolls with Aussie Beef
- You need 300 grams of Beef shoulder, thinly sliced (I used Aussie beef).
- Prepare 1 dash of ●Salt & black pepper.
- You need 1 tbsp of ●Grated cheese.
- Prepare 1 tbsp of ●Grainy mustard.
- You need 1/3 bunch of ●Parsley (cut into chunks).
- Prepare 40 grams of ●Sliced black olives.
- Prepare 1 of ●Red bell pepper (finely chopped).
- It’s 1 clove of ●Garlic (finely chopped).
- Prepare 1 of Plain flour (Cake flour).
- You need 1/2 tbsp of Olive oil.
- You need of ★For the sauce★.
- You need 2 tbsp of Red wine.
- Prepare 1 can of Vegetable juice (unsalted).
- Prepare 1/2 tbsp of Soy sauce.
- Prepare 1/2 tbsp of Mirin.
- Prepare 1 dash of Salt & black pepper.
- You need of ＊＊＊＊＊.
- Prepare 1 of as a side Warm vegetables (any of your favorites).
- It’s 1 of Heavy cream (coffee creamer works too).
Italian Stuffed Beef Rolls The combination of spinach, artichokes and cream cheese is always a crowd pleaser. Add basil and a roasted red pepper sauce, and you have perfection on a fork! To save time, the stuffed beef filling can be made ahead and chilled. Return the beef roll to the pot.
Italian Rolls with Aussie Beef instructions
- Chop up the ● for the filling. Don't throw away the parsley stems! We'll use them in the sauce later..
- Spread the strips of meat out on a piece of cling wrap until it's about as large as a sheet of nori seaweed. Try to maintain the same thickness so it looks better later..
- Season with salt and pepper, spread grainy mustard, sprinkle cheese, and cover with the vegetables you chopped in 1. Leave an open edge around the vegetables!.
- Using cling wrap, carefully roll up the meat just like you would a sushi roll. Pinch each end closed to ensure no filling escapes, then lightly dust with cake flour. The cake flour really brings out the flavor of the meat and helps thicken the sauce..
- Heat olive oil on medium heat in a pan and saute the meat roll until browned on all sides. Add all of the other seasonings besides salt and pepper along with the parsley stem, cover, reduce heat to low, and steam for 10 minutes. After about 5 minutes, flip over so everything cooks evenly..
- Once it's cooked, remove the parsley and season with salt and pepper. If you'd like, you can put some ketchup! Let the meat rest before cutting into it!.
- Cover a plate with sauce, arrange the sliced meat roll, and garnish with warm vegetables. If you have heavy cream, add some to the sauce for a creamier texture and a little flair to the dish.
Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Add sausage; mix lightly but thoroughly. Transfer to a plate and set aside. Add onion to pot, and cook, stirring, until soft.
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