Marinated Beef Roll Recipe




Marinated Beef Roll Ingredients

1/2 cup Pimento, diced
1/4 cup Olives, green, Spanish
1/4 cup Eggplant, chopped, pickled
1/4 cup Onions, sliced, green
2 tbsp Parsley, chopped
2 Eggs, hard cooked, quartered
Salt
Pepper
6 Roast beef, deli, thin slice

MARINADE

1/2 cup Oil, olive, fruity
1/2 cup Parsley, minced
1/4 cup Lemon juice, fresh
2 tsp Capers, minced
3/4 tsp Garlic, minced
1/2 tsp Basil leaves, dried
1/2 tsp Thyme leaves, dried
1 Bay leaf
Salt
Pepper

A Recipe for
Marinated Beef Roll

 

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.


This Recipe for Marinated Beef Roll is one of thousands in the Recipes-to-go Beef Cookbook.


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This is a recipe for Marinated Beef Roll from the recipe cookbook of Recipes-to-go (Beef)


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Marinated Beef Roll

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.







Marinated Beef Roll Directions

In food processor bowl fitted with steel knife, place pimento, olives,
eggplant, green onion and parsley. Process until minced. Add eggs;
pulse 10 or 12 times to combine, scraping down sides once. Season
with salt and pepper. Spread approximately 1/4 cup egg mixture
evenly over each slice of roast beef, leaving 1/2-inch border around
edges. Roll tightly and secure with toothpicks. Place seam side down
in a shallow baking dish.

MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic,
basil, thyme, bay leaf, salt and pepper in bowl; pour over beef
rolls. marinate 1 hour in refrigerator, turning occasionally. To
serve, cut each beef roll crosswise into 1 1/2-inch pieces, spooning
marinade over beef rolls.

Serves: 8

 

 

 

 

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Marinated Beef Roll Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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