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Braised Beef Rolls

THIS recipe originally called for short ribs, but to create a lower-fat version, I substituted flank steak or London broil cuts. This is a great company dish because it can be fixed ahead. Everyone enjoys the old-fashioned sweet-sour flavor. -Mary Kay Ankney, Springfield, Oregon

4-6 ServingsPrep: 20 min. Bake: 1-1/2 hours

Ingredients

2 to 3 pounds London broil or beef flank steak rolls
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1-3/4 cups water, divided
1/2 cup packed brown sugar
1/2 cup raisins
1 medium onion, cut into wedges
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon ground mustard
1 bay leaf, optional
2 tablespoons all-purpose flour
Hot cooked rice

Directions

Sprinkle meat with salt and pepper. In a Dutch oven over medium heat,
brown meat on both sides in oil; drain.
Combine 1-1/2 cups water, brown sugar, raisins, onion, vinegar, lemon
juice, mustard and bay leaf if desired in a saucepan. Bring to a
boil. Combine flour and remaining water until smooth; stir into
raisin sauce. Bring to a boil; cook and stir for 2 minutes or until
thickened. Pour over the meat.
Cover and bake at 325° for 1-1/2 hours or until the meat is

2 of 2

Braised Beef Rolls (continued)

Directions (continued)

tender. Discard bay leaf. Serve over rice. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 392 calories, 16 g fat (5 g saturated fat), 72 mg cholesterol, 296 mg sodium, 32 g carbohydrate, 1 g fiber, 30 g protein.