How To Make Beef Rolls(Beef Rolls Recipes)

Ingredient:
1 pound round steak
2 teaspoons prepared brown mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 sweet pickles, sliced
3 strips of bacon, diced
1 onion, chopped
1 package toothpicks
1/2 cup vegetable oil
1 cups beef broth
4 peppercorns
1 bay leaf
1 tablespoon cornstarch
1/2 cup cold water

How To Make:
1. Pound a round steak until about 1/4-inch thick. Spread with prepared brown mustard, then sprinkle with salt and pepper. Sprinkle sliced sweet pickles, diced strips of bacon, and chopped onion over the steak. Roll-up, jelly roll fashion, and secure with toothpicks. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 30 minutes.
2. Remove the beef roll, discard the toothpicks and bay leaf, and arrange on a platter and keep warm. Blend cornstarch dissolved in cold water; stir into the drippings left in the skillet and bring to a boil. Stirring constantly, boil until the gravy is thick and bubbly. Put in gravy boat to serve with the sliced beef roll.
ready to serve...

How To Make Beef Steak(Beef Steak Recipe)

ingredients:
For the steak:
• 200g sirloin or rib-eye steaks
• olive oil
• a sprig of fresh rosemary
• 1 clove of garlic, halved

For the peanut sauce:
• 100g roasted monkey nuts, shelled, skins removed
• 50g sesame seeds
• 1 teaspoon dried oregano
• 1 teaspoon cumin seeds
a few sprigs of fresh thyme, leaves picked
• 1 smoked chipotle chilli, crumbled (or 1 teaspoon smoked paprika)
• 3 cloves of garlic, peeled and finely sliced
• 100ml extra virgin olive oil
• a swig of rum
• juice of 1 lime
• 1–2 fresh green chillies, stalks removed, seeds left in
sea salt and freshly ground black pepper

For the Mexican salsa :
• a small bunch of fresh coriander
• a small bunch of fresh mint, leaves picked
• 1 clove of garlic, peeled
• 1–2 fresh red or green chillies, deseeded
• 4 large spring onions, trimmed
• 2 tomatoes, roughly chopped
• juice of 1–2 limes

How To Make:
-Put a dry frying pan on a medium heat and toast the nuts and sesame seeds for a few minutes until lightly browned. Add the oregano, cumin seeds, thyme, chipotle chilli and garlic and cook for another minute or so. Tip into a liquidizer with the extra virgin olive oil, rum, lime juice, fresh chilli, salt and pepper, and water. Whiz until shiny and smooth, then have a taste and adjust with a bit more salt, chilli or lime juice if needed. Put to one side.
-Set aside a few of the coriander leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chilli, spring onions and tomatoes until it’s all very fine . Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice or chilli, and put it into a bowl.

Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute . As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour.
spread the peanut sauce all over a large serving platter or divide between your plates, and gently place the slices of steak on top. Finish with a few dollops of salsa, and scatter over your remaining coriander leaves. Drizzle over any resting juices and ready to serve....