Smoky Beef Rollettes

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Much of seasoning comes from smoked sausage rolled in the beef


  • 2 lbs. round steak, cut ½″ thick
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¾ c. finely chopped celery
  • 6 smoked sausage links
  • ¼ c. butter or regular margarine
  • c. hot water
  • 1 beef bouillon cube
  • 3 c. carrots, split lengthwise and cut in 3 pieces
  • 1 tblsp. cornstarch
  • ¼ c. cold water
  • 1 (1 lb.) can small whole boiled onions, drained
  • Salt
  • Pepper


  • Cut steak into 6 equal pieces. Pound pieces to ¼″ thickness with a mallet. Sprinkle each piece evenly with the 1 tsp. salt, ¼ tsp. pepper and chopped celery. Roll a sausage link into each one and secure roll with toothpicks or string.
  • Brown rolls well in butter in a large skillet. Stir in hot water and bouillon cube. Reduce heat; cover and simmer 30 minutes. (If meal must wait, turn heat low; add carrots later and complete the cooking.)
  • Add carrots; cover and simmer 20 minutes or until carrots are tender. Remove toothpicks or string.
  • Stir cornstarch into cold water. Blend into meat juices; cook until thickened. Add onions and heat through. Salt and pepper to taste.