Beef Rolls

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Beef Rolls



Instant Snacks2 pounds top round or flank steak, cut into 4 pieces
1/4 cup butter or margarine
4 large mushrooms, sliced
1 large colve garlic, minced
1 package (10 ounces) frozen chopped spinach, cooked and drained
1/2 teaspoon chopped fresh tarragon
1 tablespoon vegetable oil
1/2 cup beef broth
prepared bearnaise sauce, warmed




1. Position the rack in the center of the oven and preheat to 325 degrees F.
2. Using a meat mallet or small cast-iron skillet, pound the meat pieces to a thickness of 1/4 inch and set aside.
3. In a large ovenproof skillet, melt 3 tablespoons of butter over medium heat and saute the mushrooms and garlic for about 5 minutes until softened. Remove from the heat, add the spinach and tarragon and stir to mix.
4. Divide the mixture evenly among the meat and roll up as tightly as possible. Seal closed with a toothpick.
5. In the same skillet, melt the remaining tablespoon of butter and add the beef rolls. Brown for 4 to 5 minutes until browned on all sides. Add the broth, cover, and bake for about 1 hour, or until the meat is tender. Remove the toothpicks and transfer the rolls to a cutting board, seamside down, and cut into 1/2-inch slices. Serve with the pan juices spooned over them.


 Makes: 4 servings

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