History and Origin of Stuffed Beef Roll
Stuffed beef roll is a traditional dish with its roots in the home cooking of various Latin American countries. Its essence lies in a thin cut of meat that is stuffed with a mixture of ingredients, rolled up, and then cooked. In countries like Mexico, Argentina, and Colombia, this type of preparation is known by different names, but with a similar base.
In Mexico, it is often called "rollo de carne" or "brazo de carne," while in Argentina it is known as "matambre relleno." In Colombia, similar recipes are commonly found under the name "carne enrollada" or simply "rollo de carne." This dish emerged as a practical way to use more economical cuts of meat, adding flavor and texture through the stuffing and rolling process.
Its popularity has endured over time, being a frequent choice for family gatherings and celebrations, and it represents a balance between tradition and culinary creativity.
How to Prepare Stuffed Beef Roll
Ingredients:
Top round steak, water, butter, cornbread stuffing mix, carrots, green onions, kitchen bouquet, unbleached flour, dry sherry, beef bouillon.
Use a meat mallet to pound the steak to a 1/4-inch thickness.
In a 2-cup measuring container, microwave 4 teaspoons of water and 1 teaspoon of butter or margarine, uncovered, on high power for approximately 45 seconds or until the butter melts.
Stir in the stuffing mix, carrot, and green onion.
Spread the mixture to within 1/2 inch of the edge of the meat.
Roll up jelly-roll style, starting from the narrow end.
Tie the steak with string or use wooden toothpicks to secure it.
Place the meat, seam side down, on a non-metallic rack in a shallow baking dish.
Microwave, uncovered, at 50% power for 4 minutes.
Meanwhile, mix 1 teaspoon of water with 1 teaspoon of kitchen bouquet.
Brush over the meat roll.
Turn the meat roll over.
Brush again with the kitchen bouquet mixture.
Microwave, uncovered, at 50% power for 4 to 7 minutes more or until the meat is done, turning the dish every 2 minutes.
For the sauce, in a 2-cup measuring container, microwave 2 teaspoons of butter or margarine, uncovered, on high power for 30 to 45 seconds or until the butter melts.
Stir in the flour.
Add 1/2 cup of water, sherry, 1 teaspoon of kitchen bouquet, and beef bouillon granules.
Mix well.
Microwave, uncovered, on high power for 1 1/2 to 2 1/2 minutes or until thickened and bubbly, stirring every 30 seconds.
Cut the meat roll into 1/2-inch thick slices.
Remove the string or wooden toothpicks.
Serve the sauce with the meat.
