Recipes - Cream cheese beef rolls

Cream cheese beef rolls

 

Ingredients

750g            Beef sizzle steak (sometimes called minute steaks) *
125g            Packaged light cream cheese (can be full fat if you want but the light spreads better)
2 tbs            Mixed herbs (you can add more or less depending on your taste preference)
                     Cracked pepper (optional) for taste
                     Flour
                     Cooking spray (you can use oil if you prefer)
1 tbs            Salt reduced soy sauce
1/2 cup        Beef stock
200ml          Light evaporated milk (again this can be the regular evaporated milk if you prefer)
1 tsp             Cornflour
 2 tsp            Parsley      

* If you can't find the sizzle/minute steaks you can use rump steak. What you then need to do is trim the fat and flatten each piece with a meat mallet until about 2-3mm tick (basically flatten them to as thin as you can without destroying them or getting holes if that makes sense) 

* I will aim to have  'how to' photos to follow this week


Method

1. Combine cream cheese, mixed herbs and pepper (if using). It is best if you can get the cream cheese out of the fridge at least 15 minutes prior to using to allow it to soften which makes spreading it that much easier.
2. Spread cream cheese mixture evenly over the steak pieces. You can do this as a bulk thing which allows you to make the distribution as even as possible.
3. Roll us each steak and secure with toothpicks. Personally, I like to use 2 toothpicks per roll, even if it only needs one. My logic is that when I am ready to remove the toothpicks I know to look for 2 in each roll (so no worries about if you have left any in there)
4. Light coat each roll with flour.
5. Spray a frypan (I use an electric frypan on medium) with cooking spray (or heat oil if using)
6. Brown rolls. Depending on the size of your frypan you may need to do this in batches.
7. Combine soy sauce and stock. Add to the pan on a low, simmering heat.
8. Use this time (as rolls are simmering) to remove the toothpicks. In total I simmer for around 5-10 minutes
9. Use a little of the evaporated milk to mix with the cornflour then add the cornflour mix plus remaining evaporated milk and parsley to the meat. (Sometimes I use the whole 375ml can of evaporated milk, it depends on my enthusiasm to make something with the leftover during the week)
10. Bring to the boil until reduced (by about half) and thickened. If you are concerned about the meat becoming too tough at this stage you can remove to a plate to keep warm.

Great served with a combined potato & sweet potato mash. The sauce is so good on mash.


* Steps 1-4 can be done ahead of time, ie. in the morning, as you rush around hanging the washing, cutting up fruit, nagging kids to get dressed and brush their teeth so they're not late for school. You know, a normal carefree morning!!