Beef Roulades

In this tempting low-calorie beef recipe, sweet pepper strips are rolled up inside seasoned beef. Try a combination of red, yellow, orange, and green sweet peppers for a colorful stuffing.



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Ingredients
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    1   pound 
    boneless beef round steak, cut 1/2 inch thick and trimmed of separable fat
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    1   tablespoon 
    Dijon-style mustard
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    8  4  inches 
    green pepper strips or 8 green onions, cut into 4-inch lengths
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    Nonstick cooking spray
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    1   
    medium onion, chopped (1/2 cup)
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    1 1/2  cups 
    beef broth
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    1   tablespoon 
    all-purpose flour
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    2   cups 
    chopped carrots

Directions
1.
Cut steak into 4 serving-size pieces. Using a meat mallet, pound each piece to 1/8-inch thickness.
2.
Spread one side of each beef piece with one-fourth of the mustard. Place 2 green pepper strips or 2 green onions at a short end of each beef piece and roll up. Secure with wooden toothpicks.
3.
Lightly coat a cold large skillet with cooking spray. Heat skillet over medium heat. Add beef rolls; brown on all sides. Remove rolls from skillet. Add chopped onion to skillet and cook for 3 minutes or until onion is nearly tender.
4.
In a small mixing bowl stir together beef broth and flour. Pour mixture into the skillet. Cook and stir until thickened and bubbly. Add beef rolls; cover and simmer 40 minutes. Add carrots; cover and simmer about 20 minutes more until beef and carrots are tender. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 192, Fat, total (g) 3, chol. (mg) 49, sat. fat (g) 1, carb. (g) 12, fiber (g) 3, pro. (g) 29, vit. A (IU) 15112, vit. C (mg) 28, sodium (mg) 405, calcium (mg) 30, iron (mg) 3, Vegetables () 3, Very Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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To show off the ham and cheese filling, slice roulades after grilling. The steak spirals, with the tomato relish and grilled zucchini, make an attractive entree.

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