Braised Beef Rolls Recipe
Braised Beef Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours

Ingredients

  • 2 to 3 pounds London broil or flank steak rolls
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable 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 the meat on both sides in oil; drain. Combine 1-1/2 cups of 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 rolls. Cover and bake at 325° for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice. Yield: 4-6 servings.
Originally published as Braised Beef Rolls in Reminisce March/April 2000, p45

Nutritional Facts

1 each: 392 calories, 16g fat (5g saturated fat), 72mg cholesterol, 296mg sodium, 32g carbohydrate (27g sugars, 1g fiber), 30g protein.

  • 2 to 3 pounds London broil or flank steak rolls
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable 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
  1. Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown the meat on both sides in oil; drain. Combine 1-1/2 cups of 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 rolls. Cover and bake at 325° for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice. Yield: 4-6 servings.
Originally published as Braised Beef Rolls in Reminisce March/April 2000, p45

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