Beef Roulade with Vegetables and Cream Sauce

beef flank steak

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey reduces fat while maintaining protein.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lighter and can be made at home.

Take about a quarter inch of the skin off of a zucchini and cut it into strips about a quarter inch to half an inch wide.

Julienne a carrot into super skinny strips, like a really skinny french fry.

Cut an onion into wedges from top to bottom.

Slice the london broil into a nice big piece to lay out flat for stuffing.

Spread a little bit of Dijon mustard over the beef, about halfway to two-thirds from bottom to top.

Sprinkle the beef lightly with salt and pepper, and then more liberally with smoked paprika.

Lay two slices of bacon on the beef for flavor.

Spread baby spinach starting in the middle of the beef.

Add pieces of carrot and zucchini at the end of the filling, and overfill with vegetables if desired.

Add a little bit of artichoke for flavor enhancement.

Roll the beef up starting from the end where the vegetables are.

Place the rolled beef on a cookie sheet sprayed with non-stick release.

Bake at 325 degrees Fahrenheit for about 20 to 25 minutes, being careful not to overbake.

For braised beef, after 10 minutes of baking, pour a cup of red wine and a cup of beef stock over the roulade and let it braise for about half an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens