Beef Roulades features sweet pepper strips rolled up inside seasoned beef in this tempting dish. Try a combination of red, yellow, orange and green sweet peppers for a colorful stuffing.

Beef Roulades Prep Time: 15 min
Cook Time: 60 min
Ready In: 75 min

Servings: 4

1 lb boneless Beef Round Steak, cut ½ inch thick and trimmed of separable fat
1 tbsp Dijon-style Mustard
8 medium 4-inch Green Pepper Strips or eight Green Onions, cut into 4-inch lengths
1 medium Onion, chopped
1½ cup Beef Broth
1 tbsp All-purpose Flour
2 cup chopped Carrots
Nonstick cooking spray

Spread one side of each beef piece with one-fourth of the mustard. Place two green pepper strips or two green onions at a short end of each beef piece and roll up. Secure with wooden toothpicks.
Lightly coat a cold large skillet with cooking spray. Heat skillet over medium heat. Add beef rolls; brown on all sides. Remove rolls from skillet. Add chopped onion to skillet and cook for 3 minutes or until onion is nearly tender.
In a small mixing bowl stir together beef broth and flour. Pour mixture into the skillet. Cook and stir until thickened and bubbly. Add beef rolls; cover and simmer 40 minutes. Add carrots; cover and simmer about 20 minutes more until beef and carrots are tender.

Tips & Notes
Bell pepper is the common name for a cultivar group, widely cultivated for its edible, bell-shaped fruits, characterized by a glossy exterior of different colors, including red, yellow, green and orange. Bell peppers are sometimes grouped with less pungent pepper varieties known as “sweet peppers.” There also are varieties of that are pungent or hot, such as the cayenne and jalapeño peppers.
The color of bell peppers can be green, red, yellow, orange, and, more rarely, white, purple, blue, brown and black, depending on when they are harvested and the specific cultivar. Green peppers are unripe bell peppers, while the others are all ripe, with the color variation based on cultivar selection.
Because they are unripe, green peppers are less sweet and slightly more bitter than yellow, orange, purple, or red peppers. Purple cultivars also tend to be slightly bitter, while red, orange and yellow are sweeter and almost fruity.
The taste of ripe peppers also can vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.

Nutritional Information Per Serving
Calories: 192
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 49mg
Sodium: 405mg
Total Carbohydrates: 12g
Dietary Fiber: 3g
Protein: 29g


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Filed under: Recipes for Diabetics

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