Rosemary Beef Rolls

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 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
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground rosemary
  • 1 bay leaf
  • 2 tomatoes, chopped, or 1 cup canned tomatoes
  • 1 cup Chicken Stock or dry white wine
  • 2 tablespoons finely chopped parsley


  1. 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.

  2. Heat the oil in a skillet and brown the meat on all sides. Add remaining ingredients except parsley, and cover. Simmer for forty-five minutes, or until meat is tender.

  3. Remove the beef rolls to a serving dish and strain the gravy over them. Sprinkle with parsley.

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