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

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<

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Rosemary Beef Rolls

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of