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Braised Beef Rolls

 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


  • 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


  • 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

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Braised Beef Rolls (continued)

Directions (continued)

  • tender. Discard bay leaf. Serve over rice. Yield: 4-6 servings.
Nutritional 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.