STUFFED BEEF ROLLS

A festive and elegant way to serve steak on a dinner table.
This is our holiday dinner! I made a test run about a month ago and just served the stuffed beef rolls with some oven roasted potato wedgies, but this evening I'm serving them with a side of creamy mashed potatoes, spinach cooked the old fashion way- finely chopped sauteed with butter and heavy cream, and a nice cauliflower salad topped with crunchy butter toasted breadcrumbs. YUM!
I decided to stuff the steaks with mushrooms, carrots, and sauteed chopped onions, bell peppers, and celery; but you can surly add some spinach, or any other colorful veggie, green or black olives, even hard boiled eggs would be a nice, tasty, eye appealing addition! (Pictures included are from the test run.)

Stuffed Beef Rolls

STUFFED BEEF ROLLS (serves 4)

Ingredients:

8 thin cut Milanese style steaks

8 medium carrots

1 tsp Vegeta

2 cups water

2 portabella mushroom caps

1 onion

6 garlic cloves

1 celery stalk

½ of green bell pepper

¼ tsp salt

1.4 tsp black pepper

¼ tsp crushed chili peppers

1 tbsp olive oil

16 tbsp crumbled feta cheese

1 tbsp vegetable oil

¼ cup carrot water

1 tbsp tomato paste

Directions:

Peel, wash, and cook the carrots in water salted with Vegeta for 7 minutes after it comes to boil. Drain (preserve ¼ cup of carrot water) and set aside to cool down.

Wipe portabella mushroom caps with a damp cloth, remove the spores, and cut into thin slices. Set aside.

In a food processor, chop onion, garlic, bell pepper, and celery stalk. Put the chopped veggies into a skillet with olive oil, salt, black pepper, and crushed chili pepper. Sauté the veggies for 5 minutes over medium heat or until all the juices evaporate. Transfer to a plate and let cool down completely.

Pound the steaks lightly and sprinkle with salt and pepper.

Onto the wide side of the steak, place 1 ½ tbsp of sautéed veggies, 2 tbsp crumbled feta cheese, 4 slices of mushroom, and one carrot. Roll the steak and secure with toothpick or butcher string. Sprinkle the outside of the beef roll with salt and pepper and continue with the rest seven steaks.

Into a hot skillet pour 1 tbsp vegetable oil and brown the beef rolls on all sides.

Arrange them into a baking pan. Dissolve 1 tbsp tomato paste in ¼ cup of carrot water and pour into the baking pan.

Bake in 425*F preheated oven for 30 minutes covered with aluminum foil. After ½ an hour, remove the aluminum foil and let the dish in the oven for another 15 minutes. Pull out of the oven, let rest for 15 minutes, remove the tooth picks or the butcher string, and serve with your favorite side dish.