Beef Roll Recipe Hits the Spot : Carrots, Potatoes, Onions Fill Out This Hearty French Dish

Hearty Stuffed Beef Rolls are a variation of a classic French dish, alouettes sans tetes. They traditionally were made with beef or veal, stuffed in varied ways, then braised. In this version, thin round steaks are stuffed with carrots, potatoes and green onions.

They are then topped with sliced mushrooms and braised in a delightfully seasoned basil, garlic and soy sauce mixture. This provides a rich and savory gravy that is not too overpowering.

Serve these tender and robust rolls, smothered in gravy, with stuffed tomatoes.

HEARTY STUFFED BEEF ROLLS

3 beef top round steaks, each 1/4-inch thick

1 large carrot, peeled

1 large potato, peeled

6 green onions, trimmed

1/4 cup flour

2 tablespoons oil

1/4 cup soy sauce

1/2 teaspoon basil, crushed

1/4 teaspoon black pepper

Water

1 clove garlic, minced

1/4 pound mushrooms, sliced

Slice each steak crosswise in half. Cut carrot into 12 (5-inch) sticks. Repeat process with potato. Cut green onions into 5-inch lengths. Place 2 carrot sticks, 2 potato sticks and 1 green onion in center of each steak. Roll meat over filling and tie securely with string. Dredge beef rolls in 2 tablespoons flour. Brown on all sides in hot oil in large skillet over medium-high heat.

Combine soy sauce, basil, pepper, garlic and 1 cup water. Sprinkle mushrooms evenly over rolls and pour soy sauce mixture over all. Cover and simmer 55 minutes or until rolls are tender. Turn occasionally. Remove rolls to serving platter and keep warm.

Pour drippings into large measuring cup. Add water, as needed, to make 2 cups drippings. Return to skillet. Blend remaining flour and 1/2 cup additional water together, then stir into drippings in pan. Cook and stir until mixture boils and thickens, about 1 minute. Serve with beef rolls. Makes 4 to 6 servings.