Stuffed Beef Roll
A classic stuffed beef roll, or Morcon, featuring a tender beef round wrapped around a savory filling and simmered in a rich tomato sauce. This version is simplified for a weeknight dinner.
- Total time
- 60 min
- Servings
- 4
- Calories
- 450
- Protein
- 38g
Ingredients
- 1.5 lb beef top round steak
- ½ cup breadcrumbs
- 1 large egg
- 1 medium onion
- 2 cloves garlic
- 2 cups tomato sauce
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Pound the 1.5 lb beef top round steak to 1/4-inch thickness. Season both sides with 1/2 tsp salt.
- 2
In a bowl, mix 1/2 cup breadcrumbs, 1 egg, 1/2 finely chopped onion, and 1 minced garlic clove until combined.
- 3
Spread the filling over the beef, leaving a 1-inch border. Roll tightly and tie with kitchen string at 2-inch intervals.
- 4
Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear the roll until browned on all sides, about 6 minutes total.
- 5
Add 2 cups tomato sauce, 1/2 cup water, remaining 1/2 onion (sliced), and 1 minced garlic clove. Bring to a simmer.
- 6
Cover and cook over low heat until the beef is tender, about 45 minutes. Add salt to taste.
- 7
Let rest 5 minutes, then remove string and slice into 1-inch rounds. Spoon sauce over before serving.
Tools you’ll need
- Meat mallet
- Kitchen string
- Dutch oven or heavy pot
- Mixing bowl
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