Rolls of beef with vegetables


-Thinly sliced ​​beef fillet pieces 8-10 pieces.
-salt and pepper to taste
-Worcestershire sauce 3 tbsp. l.
-olive oil 1 tbsp. l.
-favorite spices to taste
-carrot stuffing 1 PC.
-pepper 1 pc.
-squash It depends on the size 1/2 pcs.
-feathers green onions 5-6 pcs.
-garlic cloves 2 pieces.
-Italian seasoning 1 hour. L.
-butter for balsamic glaze 2 h. L.
-finely chopped shallots 2 tbsp. l.
-1/4 cup balsamic vinegar
-brown sugar 2 tbsp. l.
-beef broth 1/4 cup

Cut the meat into thin steaks, lightly beat off.

Season the steaks on both sides carefully with salt, pepper and Worcestershire sauce. And keep them in the marinade for 30 minutes or two hours.

While the steaks are marinated to prepare the filling: Cut all ingredients into strips, crush the garlic with a knife or cut on the plate.
For the sauce, melt the butter in a small saucepan over medium heat.
Add chopped shallots and cook for 2-3 minutes, until the onion is soft and translucent.

Add the balsamic vinegar, brown sugar and beef broth and stir.
Bring the sauce to a boil and boil down to almost half the volume. The sauce should be the consistency of syrup, then remove from heat and pour into a bowl.
In the same pan (no need to wash), add a little olive oil and mix the garlic, a little fry until flavor.
Increase temperature and add the carrots, bell pepper and zucchini (no need to cook green onions) and fry the vegetables for more than 2-3 minutes.
Season vegetables Italian seasoning, salt and arrange the vegetables in a bowl.

To assemble the rolls, take the marinated steak, put part of the filling, roll up roll and secure with a toothpick in the middle.

Heat a large frying pan over medium heat. Add a little oil in a frying pan.
Place the rolls seam side down and fry for a few minutes on both sides until browned, turn the grease when the prepared sauce on both sides.
Remove toothpicks and sprinkle generously prepared balsamic sauce.

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