Rosemary Beef Rolls

Name: Rosemary Beef Rolls
Yield: 4 servings
Cuisine: United States
Ingredients: ¼ cup vegetable oil or butter; 4 small slivers of garlic; 1½ pounds beef, cut into four 4-inch squares; 4 thin carrot strips; ¼ cup all-purpose flour; Dried rosemary; 1 cup Chicken Stock or dry white wine; 2 tomatoes, chopped, or 1 cup canned tomatoes; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 carrot, sliced; 2 onions, thinly sliced; ½ teaspoon ground rosemary; 1 bay leaf; 2 tablespoons finely chopped parsley

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1½ pounds beef, cut into four 4-inch squares
4 thin carrot strips
4 small slivers of garlic<

Americas
United States
Main course
New York

Method

Pound the meat slices lightly with a mallet or the flat side of a knife. Place one carrot strip and one sliver of garlic in the center of each. Sprinkle lightly with rosemary. Roll the slices and tie with string. Dip the rolls into flour.
Heat the oil in a skillet and brown the meat on all sides. Add remaining ingredients except parsley, and cover. Sim