Stuffed Steak Rolls

Name: Stuffed Steak Rolls
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoons beef bouillon granules; 340 grams beef cubed steaks each); 1 Tbsp canola oil; 79 milliliters chili sauce; 1 garlic clove, minced; 1 small green pepper, cut into 1-inch pieces; 1 small onion, sliced and separated into rings; 2 Tbsps grated Parmesan cheese; 177 milliliters prepared stuffing; 118 milliliters hot water

This recipe serves 2. One serving contains 550 calories, 44g of protein, and 25g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. If you have beef bouillon granules, garlic clove, chili sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a large skillet, saute the green pepper, onion and garlic in oil until crisp-tender; remove with a slotted spoon and set aside.

Ingredients you will need

Green Pepper

Garlic

Onion

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Combine stuffing and cheese; spoon onto the center of the steaks.

Ingredients you will need

Stuffing

Cheese

Steak

Roll up and tuck in ends; secure with toothpicks.

Ingredients you will need

Roll

Equipment you will use

Toothpicks

In the same skillet, cook steak rolls until browned.

Ingredients you will need

Roll

Steak

Equipment you will use

Frying Pan

Combine water and bouillon; stir in chili sauce and vegetable mixture.

Ingredients you will need

Chili Sauce

Vegetable

Bouillon

Water

Pour over steak rolls. Cover and simmer for 25-30 minutes or until meat is no longer pink, occasionally spooning sauce over rolls.

Ingredients you will need

Roll

Sauce

Steak

Meat

Remove toothpicks.

Equipment you will use

Toothpicks

Equipment

Slotted Spoon

Frying Pan

Toothpicks

Ingredients

Servings:

1teaspoons

beef bouillon granules 340grams

beef cubed steaks each)1Tbsp

canola oil 79milliliters

chili sauce 1

garlic clove, minced 1small

green pepper, cut into 1-inch pieces 1small

onion, sliced and separated into rings 2Tbsps

grated Parmesan cheese 177milliliters

prepared stuffing 118milliliters

hot water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Matanzas Creek Alexander Valley Merlot

A medium purple color. Flavors of satsuma plum, dark chocolate covered raspberries, and allspice aromas primarily. On the palate, this is a classic Merlot with good concentration. It is savory and medium bodied with velvety tannins. Homemade cherry pie tart and sandal wood aromas are perceived easily when tasting.