Recipe of Award-winning Beef Rolls with Creamy Filling

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Perfect Beef Rolls with Creamy Filling. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Beef Rolls with Creamy Filling, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Rolls with Creamy Filling delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef Rolls with Creamy Filling is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Beef Rolls with Creamy Filling using 16 ingredients and 12 steps. Here is how you can achieve that.

When I have sliced meat I feel like wrapping something with it. If you put the filling in Step 6 in the freezer to set slightly, it is easier to handle. Or, you could add more ingredients to the sauce and lessen the white sauce. Adjust the amount as you like. You can use king oyster mushrooms or maitake mushrooms, instead of normal mushrooms. Recipe by Yuripomu

Ingredients and spices that need to be Take to make Beef Rolls with Creamy Filling:

1. 4 to 6 slices Thinly sliced beef
2. 1 bunch Salad-type spinach leaves
3. 2 Mushrooms
4. 1/4 Onion
5. 4 tbsp White sauce
6. 3 tbsp White wine
7. 1 Salt
8. 1 Pepper
9. 1 tsp Butter
10. 1 single-sized portion Fresh cream (single-sized coffee creamer type)
11. For the sauce:
12. 3 tbsp Demi glace sauce
13. 1 Consomme bouillon cubes
14. 1/2 tsp Soy sauce
15. 1 dash Brandy
16. 1 dash Pepper

Instructions to make to make Beef Rolls with Creamy Filling

1. Slice the onion and mushrooms. Rinse the spinach and cut roughly into 2 cm lengths.
2. Fry the sliced onion and mushrooms with butter.
3. After the ingredients in Step 2 are wilted, add white wine, and bring to a boil.
4. After bringing to a boil, add the white sauce.
5. Add the spinach to the ingredients in Step 4, and stir well.
6. After the spinach is tender, add the fresh cream, and season with salt and pepper. Transfer to a plate and leave to cool.
7. Sprinkle the beef lightly with salt and pepper. Put the cooled ingredients from Step 6 on the sliced beef and roll up. (You will use 2~3 slices of beef for each roll.)
8. Wrap the rolled beef with another piece of sliced beef to seal both sides, and to avoid the creamy filling to leak.
9. Place seam side down and leave to chill in the fridge for a while to set. After this, fry or grill.
10. Put the demi-glace sauce and bouillon cubes in a sauce pan. Bring it to a boil and add the soy sauce, pepper and brandy for a finish. Reduce the sauce quickly.
11. Pour the sauce over the beef rolls.
12. I use salad-type spinach leaves, because they are less bitter. If you use normal spinach, blanch first.

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