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Braised Beef Rolls

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"

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 37 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 50 Min

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Original Recipe Yield 4 servings
 

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

  1. 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.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by Mindy Fulton 
The meat was good, however I didn't care for the flavors of the liquid. MORE

 
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