Serves 4
120 min
Beef Roll Ups
Recipe GLPRc1b3fac653cfd1
Tender beef strips rolled and browned, then simmered in a savory broth with onions and beef bouillon until fall-apart tender. A hearty, satisfying dish that's naturally gluten-free and dairy-free, perfect for a comforting family meal.
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Ingredients
2 lbs. top sirloin or round steak
2 tablespoons olive oil
1 cup chopped onions
Salt to taste
Black pepper to taste
1 can beef broth
2 beef bouillon cubes
2 cups water
Directions
Trim the beef and slice it into strips measuring at least 2 inches in length and approximately 1/2 inch in width.
Starting from the thickest end of each strip, tightly roll the beef and secure with a toothpick to prevent unrolling during cooking.
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the chopped onions to the hot oil and cook, stirring frequently, until they become softened and golden brown, about 5 minutes. Remove the onions from the pot and set aside.
Working in batches to avoid crowding the pan, add half of the beef rolls to the hot pot. Season generously with salt and black pepper. Brown the rolls on all sides until deeply caramelized, approximately 8-10 minutes total. Transfer the browned rolls to a plate.
Brown the remaining beef rolls in the same manner, seasoning with salt and pepper, until golden on all sides. Remove from the pot.
Return all the browned beef rolls to the Dutch oven. Add the reserved onions, beef broth, beef bouillon cubes, and water.
Cover the pot and either bake at 350°F for approximately 1.5 hours until the meat is very tender, or transfer to a slow cooker and cook on low for 6-8 hours. The internal temperature of the beef should reach 145°F.
If desired, create a gravy by whisking cornstarch with 1/3 cup water until completely smooth. Slowly stir this mixture into the hot cooking liquid with the beef rolls and simmer for 2-3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon. Adjust seasoning with additional salt and pepper as needed before serving.
