@momma.cooking: Herb and Mozzarella Stuffed Beef Roulade with Roasted Potatoes Ingredients 1. Beef flank steak – 2½ lb, butterflied and pounded evenly 2. Salt – 2 tsp 3. Black pepper – 1½ tsp 4. Olive oil – 3 tbsp 5. Garlic – 6 cloves, minced 6. Fresh rosemary – 2 tbsp, finely chopped 7. Fresh parsley – ½ cup, chopped 8. Fresh spinach – 2 cups 9. Roasted red peppers – 1 cup, sliced 10. Mozzarella cheese – 2 cups, shredded 11. Parmesan cheese – ½ cup, grated 12. Dijon mustard – 2 tbsp 13. Baby potatoes – 1½ lb 14. Carrots – 3 medium, cut into chunks 15. Red onion – 1 large, cut into wedges 16. Lemon – 1, sliced 17. Beef broth – 1 cup 18. Worcestershire sauce – 1 tbsp 19. Butter – 2 tbsp 20. Kitchen twine – 6 pieces Recipe 1. Preheat the oven to 375°F and lightly grease a large roasting pan with 1 tablespoon of olive oil. 2. Place the butterflied flank steak between sheets of parchment paper and gently pound it into an even thickness so it can be rolled easily. 3. Season both sides of the beef with 1½ teaspoons of salt and 1 teaspoon of black pepper. 4. In a small bowl, combine the remaining olive oil, minced garlic, chopped rosemary, chopped parsley, Dijon mustard, and the remaining salt and black pepper. 5. Spread the herb and garlic mixture evenly over the inside surface of the beef, leaving a small border around the edges. 6. Layer the spinach, roasted red peppers, shredded mozzarella, and grated Parmesan evenly over the seasoned beef. 7. Starting from one long side, tightly roll the beef into a large spiral roulade, keeping the filling securely inside. 8. Tie the roulade firmly with the kitchen twine at even intervals, then place it seam-side down in the prepared roasting pan. 9. Arrange the baby potatoes, carrots, red onion, and lemon slices around the beef, then drizzle the vegetables with the remaining olive oil and lightly season them. 10. Pour the beef broth and Worcestershire sauce around the vegetables, cover the pan loosely with foil, and roast for 45 minutes. 11. Remove the foil, brush the roulade with the melted butter, and continue roasting for 20 to 30 minutes until the beef reaches your preferred level of doneness and the vegetables are tender and golden. 12. Transfer the roast to a cutting board and let it rest for 15 minutes so the juices redistribute throughout the meat. 13. Remove the kitchen twine and slice the roulade into thick rounds, revealing the colorful spiral filling. 14. Arrange the sliced stuffed beef on a serving platter with the roasted potatoes, carrots, onions, and lemon slices, then spoon the pan juices over the top before serving. Follow for more delicious recipes and amazing food ideas!

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Monday 31 August 2026 09:35:49 GMT