Beef Roll Ups
Beef Roll Ups are tender pieces of beef served on toothpicks. Perfect as a party appetizer or as dinner with mashed potatoes. This is a recipe my family has made forever. It is an easy to do recipe and can be done in the crock pot if you wanted also. I used a top sirloin steak today to make these but a round steak is a great cut for these, just increase the cooking time a little. The kids will love them because they are a finger food with the toothpicks in them to keep them round. We first started serving these as an appetizer for holiday parties but I think they are to good not to make a little more often than that. I only used salt and pepper in these for seasoning, that was the way my mom did it so I left the recipe that way. If you want to add a teaspoon of a spice go right ahead and make them your way. I didn’t even put garlic in them and I put garlic in everything. I’d add at least 3 cloves if you’re going that way. Beef Roll Ups Author: Mary Ellen Prep time: 20 mins Cook time: 1 hour 30 mins Total time: 1 hour 50 mins Serves: Serves 4 - 6 2 lbs. top sirloin or round steak 1 cup chopped onions 1 can beef broth 2 bouillon cubes salt and pepper 2 tablespoons oil 2 cups water 2 lbs. top sirloin or round steak 1 cup chopped onions 1 can beef broth 2 bouillon cubes salt and pepper 2 tablespoons oil 2 cups water Cut the meat into strips at least 2 inches long and a 1/2 inch wide. Roll from the thickest end if there is one and stick a toothpick in to hold it together. Add the oil to a dutch oven. Add the onions and brown them. Remove from pan. Add half of the meat pieces, do not crowd them. Season with the salt and pepper. Brown them on both sides. When brown remove from pan and brown remaining pieces. At this point if you are going to put them in the crock pot do it now, Add the meat back to the dutch oven or crock pot. Add the remaining ingredients and onions back to the pot. Cover and cook on low all day if using the crock pot or bake at 350 for about 1 1/2 hours until meat is tender. If you want to make gravy with the juices, if needed add a little more water. Put a couple tablespoons cornstarch in a small bowl. Add about 1/3 cup of water. Stir until smooth. Stir this into the meat juices and cook for a few minutes until thickened. Cut the meat into strips at least 2 inches long and a 1/2 inch wide. Roll from the thickest end if there is one and stick a toothpick in to hold it together. Add the oil to a dutch oven. Add the onions and brown them. Remove from pan. Add half of the meat pieces, do not crowd them. Season with the salt and pepper. Brown them on both sides. When brown remove from pan and brown remaining pieces. At this point if you are going to put them in the crock pot do it now, Add the meat back to the dutch oven or crock pot. Add the remaining ingredients and onions back to the pot. Cover and cook on low all day if using the crock pot or bake at 350 for about 1 1/2 hours until meat is tender. If you want to make gravy with the juices, if needed add a little more water. Put a couple tablespoons cornstarch in a small bowl. Add about 1/3 cup of water. Stir until smooth. Stir this into the meat juices and cook for a few minutes until thickened. You’ll see in the background of this picture my Southern Creamed Corn, I’ll be sharing that recipe soon. When the corn is at it’s best is when you want to make this. With the first bite you’ll be hooked. It is not real good for you (you’ll see why when you see the recipe) but once a year isn’t going to kill you. My original recipe called for a cup of heavy cream and a stick of butter, can we say that this could clog the arteries? Good thing I changed it up some!