Stuffed Beef Roulade
This classic stuffed beef roulade combines tender beef with a hearty rice filling, creating a satisfying centerpiece for any celebration.
Ingredients
For the Roulade
- 2 pounds beef top round or flank steak Pounded thin for rolling
- 1 cup cooked rice Can use white or brown rice
For the Filling (optional)
- 1 cup sautéed onions Add for extra flavor
- 1 cup finely chopped vegetables (like mushrooms or bell peppers) Optional for added nutrients
- 2 tablespoons fresh herbs (parsley, thyme, or chives) Chopped, for garnishing and flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Pound the beef until it is thin and even.
- Mix the cooked rice and the optional fillings in a bowl.
- Spread the rice mixture evenly over the beef.
- Roll the beef tightly and secure it with kitchen twine.
Cooking
- Place the roulade in a baking dish and roast in the preheated oven for about 60 minutes or until the internal temperature reaches 145°F (63°C).
- Remove from the oven and let rest for 10 minutes before slicing.
Serving
- Slice the roulade into neat rounds and arrange them on a warm serving platter.
- Serve it with roasted vegetables, green beans, or a crisp garden salad.
- Add a simple gravy or pan sauce, if available, and garnish with fresh parsley.
Notes
For storing, allow leftovers to cool promptly, then place them in an airtight container and refrigerate them. For freezing, wrap cooled slices securely and thaw in the refrigerator before reheating.