Braised Beef Rolls

SUBMITTED BY: Mary Kay Ankney

"THIS recipe originally called for short ribs, but to create a lower-fat version, I substituted flank steak or London broil cuts. This is a great company dish because it can be fixed ahead. Everyone enjoys the old-fashioned sweet-sour flavor. -Mary Kay Ankney, Springfield, Oregon"

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PREP TIME	20 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 pounds London broil or flank steak rolls
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 3/4 cups water, divided
1/2 cup packed brown sugar
1/2 cup raisins
1 medium onion, cut into wedges
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon ground mustard
1 bay leaf
2 tablespoons all-purpose flour
Hot cooked rice

DIRECTIONS

Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown the meat on both sides in oil; drain. Combine 1-1/2 cups of water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat rolls. Cover and bake at 325 degrees F for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.