Stuffed Beef Roulade
Ingredients:
4 tablespoons unsalted butter
1 pound onions, sliced
2 pounds lean beef, thin steaks pounded extra thin—try for no holes
(cut beef into strips about 3”x5”)
2 teaspoons brown sugar
3 tablespoons flour
1 tablespoon Dijon mustard
2 bottles Alaskan Stout
1 cup vegetable stock
Salt and pepper
1 bay leaf
2 teaspoons mixed dried herbs, crumbled (thyme, rosemary, sage)
1 package of fresh spinach
Stuffing:
1 bulb garlic minced
1 bunch fresh basil minced
1 cup Parmesian cheese
Instructions:
To each slice of beef add 1/3 cup of stuffing, roll up and secure with cotton string. Brown beef rolls all around in non-stick pan with 1-tablespoon olive oil and set inside a casserole pan.To pan add butter and caramelize the onions until richly browned. Spread caramelized onions over the stuffed beef rolls.In the same pan, with onion butter and juices (add more butter if necessary) stir in the brown sugar and add the flour. When a roux has formed, stir in mustard and add Alaskan Stout slowly to deglaze the pan. Add vegetable broth and season with salt and pepper. Pour liquid over beef and onions. Add a bay leaf and a teaspoon of mixed herbs on top of onions. Add more beer to cover the meat if necessary. Bring casserole to a boil, cover and bake in a 300-degree oven for 3 hours. Skim off fat, season with salt and pepper and serve over a bed of fresh spinach.