In this tempting Beef Roulades main dish, sweet pepper strips are rolled up inside tender seasoned beef. Try a combination of red, yellow, orange, and green sweet peppers for a colorful stuffing.
1 pound boneless beef round steak, cut 1/2 inch thick and trimmed of separable fat
1 tablespoon Dijon-style mustard
8 4-inch green pepper strips or eight green onions, cut into 4-inch lengths
1 medium onion, chopped (1/2-cup)
1-1/2 cups beef broth
1 tablespoon all-purpose flour
2 cups chopped carrots
Nonstick cooking spray
Spread one side of each beef piece with one-fourth of the mustard. Place two green pepper strips or two green onions at a short end of each beef piece and roll up. Secure with wooden toothpicks.
Lightly coat a cold large skillet with cooking spray. Heat skillet over medium heat. Add beef rolls; brown on all sides. Remove rolls from skillet. Add chopped onion to skillet and cook for 3 minutes or until onion is nearly tender.
In a small mixing bowl stir together beef broth and flour. Pour mixture into the skillet. Cook and stir until thickened and bubbly. Add beef rolls; cover and simmer 40 minutes. Add carrots; cover and simmer about 20 minutes more until beef and carrots are tender.
Recipe makes 4 servings
Calories: 192; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 49mg; Sodium: 405mg; Carbohydrates: 12g; Fiber: 3g; Protein: 29g
Exchanges: 2.5 Vegetables, 3 Very Lean Meat, 0.5 Fat