Beef Roulades

Sorce	Aaron_H
Ingridients
Instructions	Slice a boneless bottom round roast into 1/4-inch slices. Sprinkle with salt and pepper; set aside. Melt 1/4 cup butter in a large skillet and add soft bread crumbs and garlic; saute for 2 minutes, stirring constantly. Stir in the chopped hard-boiled eggs, chopped parsley and freshly grated Parmesan cheese. Divide evenly and spoon onto the beef slices; roll each piece jelly roll fashion and secure with toothpicks. Melt 1/4 cup butter in the skillet and brown the rolls over medium heat. Combine onion soup (undiluted), red wine, and sliced mushrooms; pour over the beef. Cover, reduce the heat, and simmer for 1 hour, or until tender. Remove the toothpicks before serving. Prepared noodles as directed. Serve Beef Roulades and sauce over bed of noodles.

Cheddar Cheese-Pecan Rolled Flank Steak

Sorce	Teabag
Ingridients	Marinade Ingredients: 2 cups pineapple juice 2 medium (1 cup) onions, chopped 2 tablespoons Worcestershire sauce 1 teaspoon salt 1 teaspoon dried thyme leaves 1/2 teaspoon ground black pepper 1/2 teaspoon dried rosemary, crushed 1 1/2 to 2 pounds beef flank steak Stuffing Ingredients: 1 1/2 cups fresh bread crumbs 6 ounces (1 1/2 cups) LAND O LAKES® Cheddar Cheese, shredded 1/2 cup chopped pecans 1/4 cup chopped onion 1/4 cup chopped fresh parsley 1/2 teaspoon finely chopped fresh garlic
Instructions	In large re-sealable plastic food bag combine all marinade ingredients except flank steak. With mallet, pound steak to 1/4-inch thickness. Add steak. Tightly seal bag. Turn bag several times to coat steak well. Place in 13 x 9-inch pan. Refrigerate, turning twice, at least 6 hours or overnight. Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove steak from marinade; reserve marinade. In medium bowl combine all stuffing ingredients. Place stuffing mixture over entire surface of steak, pressing slightly. Tightly roll up steak, jelly roll fashion. Tie with string to secure filling inside roll. Place steak on grill directly over coals. Grill, turning to brown all sides, 10 minutes. Move steak and place over drip pan. Baste with reserved marinade. Cover; grill until no longer pink or desired doneness (30 to 40 minutes).

Piquante Beef Roulades

Sorce	MagikMuzik
Ingridients
Instructions	Pound round steak until 1/4-inch thick. Sprinkle with salt and pepper. Spread prepared mustard over the beef. Divide chopped onion, strips of bacon, and sliced dill pickles among each piece of beef. Fold and roll, securing the ends with toothpicks. Place in a greased roasting pan and cook in a 400°F (205°C) oven until brown. Remove from the pan and add flour and beef broth to the pan juices. Bring to a boil, return the beef rolls, and simmer for 1 hour, or until tender. Serve steak with noodles. Remove the toothpicks before serving.

Beef Wellington II

Sorce	SayWhatCLedno
Ingridients	Bordelaise Sauce (recipe follows) Preheat oven to 425°F (220°C). If roast is long and thin, fold narrow ends under and tie. If roast is flat and wide, tie crosswise in 2 or 3 places to form a rounder roast. (Finished shape should be about 7 X 3 1/2-inches.) Place meat on a rack in a shallow roasting pan. Roast for 35 minutes. Remove from pan (remove strings if tied). Refrigerate about 10 minutes to cool surface. Meanwhile, for pastry, combine flour and 1/8 teaspoon salt. Cut in the shortening until pieces are the size of small peas. Combine egg yolk and water. Add to flour mixture, tossing with a fork till all is moistened. (If necessary, add 1 or 2 tablespoons additional water to moisten.) Form into a ball. On a floured surface, roll dough into a 14 x 12-inch rectangle. Spread pastry with pate` to within 1 1/2-inches of edges. Center meat atop pastry. Loosely wrap pastry around meat, overlapping long sides. Brush edges with beaten egg white and seal. Place seam side down in a greased shallow baking pan. Reroll any trimmings to make cutouts. Place cutouts on pastry-covered meat. Brush remaining egg white over pastry.* Bake about 25 minutes or till pastry is golden and meat is done to desire taste. Serve with Bordelaise Sauce. If desired, garnish with parsley sprigs. Makes 6 servings. Bordelaise Sauce :
Instructions	Preheat oven to 425°F (220°C). If roast is long and thin, fold narrow ends under and tie. If roast is flat and wide, tie crosswise in 2 or 3 places to form a rounder roast. (Finished shape should be about 7 X 3 1/2-inches.) Place meat on a rack in a shallow roasting pan. Roast for 35 minutes. Remove from pan (remove strings if tied). Refrigerate about 10 minutes to cool surface. Meanwhile, for pastry, combine flour and 1/8 teaspoon salt. Cut in the shortening until pieces are the size of small peas. Combine egg yolk and water. Add to flour mixture, tossing with a fork till all is moistened. (If necessary, add 1 or 2 tablespoons additional water to moisten.) Form into a ball. On a floured surface, roll dough into a 14 x 12-inch rectangle. Spread pastry with pate` to within 1 1/2-inches of edges. Center meat atop pastry. Loosely wrap pastry around meat, overlapping long sides. Brush edges with beaten egg white and seal. Place seam side down in a greased shallow baking pan. Reroll any trimmings to make cutouts. Place cutouts on pastry-covered meat. Brush remaining egg white over pastry.* Bake about 25 minutes or till pastry is golden and meat is done to desire taste. Serve with Bordelaise Sauce. If desired, garnish with parsley sprigs. Makes 6 servings. Bordelaise Sauce : In a medium saucepan combine 1 1/2 cups water, 3/4 cup dry red wine, 2 tablespoons finely chopped shallot or onion, 1 teaspoon instant bouillon granules and 1 bay leaf. Bring to boil; reduce heat. Simmer for 15 to 20 minutes. Remove bay leaf. Stir together 3 tablespoons softened margarine or butter and 2 tablespoons all-purpose flour. Add to wine mixture. Cook and stir till thick and bubbly. Cook and stir for 1 minute more. Stir in 1 tablespoon snipped parsley.

Corned Beef-Stuffed Cabbage Rolls

Sorce	billtest
Ingridients
Instructions	Preheat oven to 350°F. Place corned beef in a food processor and chop finely, remove. Add onion and celery and finely chop. In a bowl combine egg, rice and mustard. Mix in corned beef, onion and celery. Place 1/2 cup of mixture on each cabbage leaf and roll up sticking in ends. Place seam-side down on 13 x 9-inch baking pan. Dissolve bouillon cube in boiling water, add beer and pour over cabbage rolls. Cover tightly and bake 1 1/2 hours. Remove from oven and reserve 1 cup of liquid. Melt better in saucepan, add flour, stir and cook over low heat 1 minute. Add reserved 1 cup of liquid, increase heat to medium high and bring to a boil. Reduce heat and simmer until thickened. Pour over cabbage rolls and serve with additional mustard.

Cheese & Beef Roll-Ups

Sorce	x-fyre
Ingridients
Instructions	In small mixer bowl beat cream cheese and horseradish on medium speed, scraping bowl often, until smooth (1 to 2 minutes). Spread about 3 tablespoons cream cheese mixture evenly on one tortilla. Arrange 5 or 6 spinach leaves over cream cheese. Place 2 slices roast beef over spinach. Sprinkle about 1/3 cup cheese over roast beef. Roll tortilla up tightly; wrap with plastic food wrap. Repeat with remaining tortillas. Refrigerate at least 4 hours or overnight. To serve, cut each tortilla into 1-inch slices.

Half-Time Jalapeno Roll-Ups

Sorce	pcworld
Ingridients	Jalapeno Spread Ingredients: 1 cup LAND O LAKES® Sour Cream 1 (8-ounce) package cream cheese, softened 8 ounce chunk LAND O LAKES® Jalapeno Process Cheese, shredded (about 2 cups) 1/4 cup chopped ripe olives 1 tablespoon sliced green onion 1 (2-ounce) jar diced pimiento, drained Roll-ups Ingredients: 8 (8-inch) flour tortillas 8 lettuce leaves 8 thin slices deli roast beef
Instructions	Combine sour cream and cream cheese in small mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in all remaining jalapeno spread ingredients by hand. Spread 3 heaping tablespoons jalapeno spread on each tortilla. Layer with lettuce leaf and roast beef. Roll up tightly. Wrap in plastic food wrap. Refrigerate at least 2 hours. Unwrap; cut each roll-up in half.

Mini Beef and Pepperoni Pizza Rolls

Sorce	mennohoek
Ingridients
Instructions	PREHEAT oven to 350°F. Lightly grease baking sheet. COMBINE sauce, beef, pepperoni and cheese in medium bowl. SEPARATE dough into 8 rectangles and press seams together. Spoon about 2 tablespoons of filling onto dough along the long side of the dough. Roll the dough lengthwide, like a jellyroll. Cut each roll into 3 pieces. Place seam side down on prepared baking sheet. BAKE for 12 to 15 minutes, or until hot and golden brown.

Horseradish Roast Beef Roll-Ups

Sorce	solidusys
Ingridients
Instructions	Beat cream cheese, horseradish and mustard in small bowl until smooth. Spread about 3 tablespoons cream cheese mixture evenly on each tortilla. Arrange 5 or 6 spinach leaves over cream cheese. Place 2 slices roast beef over spinach; sprinkle with about 3 tablespoons cheese. Roll each tortilla up tightly; wrap with plastic food wrap. Refrigerate at least 4 hours or overnight. To serve, cut each tortilla into 1-inch slices.