Beef Roulade with Cheese: You’ll Love Every Bite!


For the Beef Roulade:

4 thinly sliced beef cutlets (about 1/4 inch thick)
Salt and pepper, to taste
4 slices of your favorite cheese (e.g., Swiss, cheddar, provolone)
4 slices of ham or prosciutto
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Toothpicks or kitchen twine for securing the rolls
For the Gravy:

2 cups beef broth
2 tablespoons all-purpose flour
2 tablespoons butter
Salt and pepper, to taste

Start by pounding the beef cutlets to an even thickness of about 1/8 inch. You can do this by placing each cutlet between two sheets of plastic wrap or parchment paper and gently pounding it with a meat mallet or rolling pin.
Season the pounded beef cutlets with salt and pepper.
Lay out one slice of ham or prosciutto and one slice of cheese on each beef cutlet.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent and fragrant, about 2-3 minutes. Remove from heat.
In a bowl, combine the sautéed onion and garlic with the bread crumbs, grated Parmesan cheese, and chopped parsley. Mix well to create a stuffing mixture.
Spoon the stuffing mixture evenly onto the cheese and ham slices on each beef cutlet.
Carefully roll up each beef cutlet, securing it with toothpicks or kitchen twine to hold the roll together.
Cook the Beef Roulade:

In a large skillet, heat some oil over medium-high heat. Place the beef roulades seam-side down and sear them until they are browned on all sides, turning occasionally. This should take about 5-7 minutes.
Once the beef roulades are nicely browned, remove them from the skillet and set them aside.
Prepare the Gravy:

In the same skillet, add the butter and melt it over medium heat. Stir in the all-purpose flour to create a roux, and cook for a couple of minutes until it turns a light golden color.

Slowly whisk in the beef broth, stirring continuously to avoid lumps. Continue cooking and stirring until the gravy thickens.
Season the gravy with salt and pepper to taste.
Finish Cooking:

Return the beef roulades to the skillet with the gravy. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the beef is cooked to your desired level of doneness.
Once done, remove the toothpicks or twine from the beef roulades.

Serve the beef roulades with the delicious gravy spooned over the top. You can also garnish them with extra chopped parsley for a pop of color.

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