Best Ground Beef Roll With Stuffing Recipes

GROUND BEEF ROLL WITH STUFFING

Steps:

• Oven: 325 - 350 deg F/ 160 - 180 deg C (fan-assisted ovens need lower heat).
• In a large pot boil some water. Hold each swiss chard leaf by the stem, and dip into the boiling water to wilt -- about 1 - 2 seconds. Repeat with all the leaves, and lay on kitchen paper to dry.
• Put the ground beef in a bowl, and add all the ingredients, mixing in well with a fork, EXCEPT the milk, bacon, chard leaves and cheese.
• When well mixed, add a little milk to obtain a soft but firm texture, firm enough to mold by hand. Judge the quantity yourself.
• On a square of baking paper pat out the meat mixture to form a neat rectangle, slightly less than 1/2 inch thick -- about 1 cm thick.
• Cut out the ribs of the chard leaves, and lay the leaves across the meat, folding them if necessary. You will have at least two layers. You can use more leaves if you like, so the green shows up more clearly when sliced.
• Season very lightly with a seasoning salt, and then strew over the grated cheese. Use more if you like.
• Using the baking paper roll up the meat carefully from the short end. You should have a neat, firm roll. Cover the roll with the strips of streaky bacon (it does not go underneath). As you work, cover the open "seam" at the side by pressing the bacon strips over it, and tucking them in slightly.
• With your hands, carefully remove the roll to a suitable oven dish -- with sides, because fat will run out which you could drain off when the roll is done.
• Oven temperature depends on your oven: I prefer the far-assisted (convection) setting on my oven, which is very hot (or so it seems). So I bake this roll at 160 deg Celsius Bake for about 1 - 1 1/4 hours, until the bacon is golden brown.
• Drain off fat. The roll should wait a little before you slice it, but keep warm. Serve with side veggies and salad, and gravy if you like.

STUFFED GROUND BEEF ROLL

Steps:

• In a large zip-lock bag mix first 11 ingredients.
• Prepare a large sheet pan with parchment paper or foil (spray with water so meat won't stick).
• Cut ziplock bag and lay out beef mixture to form a large rectange. Flatten out evenly.
• Tear salami and cheese into long pieces and lay out on top of meat.(Any of your own ideas can be added now. I've used Italian hams, swiss cheese, mushrooms, etc.).
• Roll up length wise using the paper or foil as a tool.
• Pinch ends and lay seam side down.
• Bake at 375 for 40-45 minutes.

STUFFED BEEF ROLL

Steps:

• 1. Combine beef, egg, garlic, milk, cracker crumbs, salt, and pepper
• 2. Place on waxed paper, shape mixture into a 10 by 7 inch rectangle. Combine rice, cheese, and onion. Spread over meat.
• 3. Roll jelly roll fashion and seal ends. Place in baking pan
• 4. Bake at 350 degrees for 35 minutes.
• 5. Let stand 5 minutes before serving to set center filling.

STUFFED HAMBURGER ROLL

Steps:

• combine onion and 1/3 cup water in saucepan; simmer, covered, about 5 minutes.
• Add bread cubes and toss.
• Combine meat, egg, seasonings and a dash of pepper.
• On waxed paper, pat meat into a 14" X 8" rectangle.
• Spread bread mixture over meat; sprinkle with 3/4 cup of cheese.
• Starting at narrow end, roll meat mixture.
• Place seam-side-down in a sprayed loaf pan.
• Bake, uncovered, at 350F for 70 minutes.
• Top with remaining cheese; bake until melted.

STUFFED BEEF ROLLS (ZRAZY ZAWIJANE)

Steps:

• For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
• Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
• Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
• Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
• For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
• To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.

BEEF STUFFING BAKE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to an ungreased 13-in. x 9-in. baking dish. , In a large bowl, combine contents of stuffing seasoning packet, soups, mushrooms, water and vegetables. Sprinkle stuffing over beef mixture; top with soup mixture. , Bake, uncovered, at 350° for 30 minutes or until heated through.

EASY GROUND BEEF ROLL

Steps:

• FOR FILLING: Heat oil and fry bround beef until color changes. Add onion and garlic and saute for a few minutes. Season with salt, pepper and parsley.
• Add chutney and leave to cool slightly.
• FOR DOUGH: Sift flour, salt and sugar. Rub in margarine or butter and add cheese.
• Beat egg and milk, add dry ingredients, and mix to a soft dough.
• Roll out into into a 20cm x 30cm rectangle. Spoon meat evenly onto dough, roll up like a swiss roll and place on a greased baking tray. Make a few incisions in the roll and brush with beaten egg or milk.
• Bake in pre-heated oven at 180C or 350F for 40-50 minutes or until browned.
• TIP: If you wish, you could slice the roll before cooking and freeze the slices. Cook when needed.