All around the world you will find recipes for thin slices of beef that are stuffed, rolled and then gently cooked in a rich flavorful sauce. Preparing meat this way is sometimes called “rolls” “birds” or “olives,” likely due to their final shape. The browning of the meat and the time your vegetables cook in your DoveWare Stewpot allows the flavor of these Beef Olives to meld into a deep and richly flavored sauce that complements the rest of your meal.
1 lb beef round, or four 4 oz steaks
1 lb Italian sausage or any pork sausage
1 bunch chopped spinach, stems removed
3 tbsp olive oil
2 medium onions, quartered
1 cup beef broth
1 cup red wine
4 carrots, cut into large pieces
2 cup fresh green beans
2 portabella mushrooms, chopped
Place the beef between sheets of plastic wrap and pound thin with a meat mallet. If using one piece of beef, cut into four equal portions.
Spread the pork in a thin layer across the top, leaving an inch border along one edge. Top with a layer of spinach.
With the help of the plastic wrap, roll up the steak firmly while tucking in the sides and folding the edges over. Secure with kitchen twine every 2 inches.
Season with salt and pepper and wrap tightly with the plastic wrap. Refrigerate for at least 30 minutes to help beef rolls retain their shape.
Preheat oven to 350° F.
In the DoveWare Stewpot, heat the olive oil over medium heat. Using tongs, carefully add the beef rolls a few at a time and brown on all sides. Remove to a plate.
Add the onions and sauté until they become slightly brown.
Stir in the broth and wine on high heat while scraping up any browned bits from the pan and bring to a boil.
Turn off the heat and return the beef rolls to the stew pot. Cover with lid. Bake for 1 ½ hours and then add the carrots, green beans and mushrooms.
Continue to bake for an additional 30 minutes or until beef and vegetables are tender.
Remove the meat and allow to cool for a few minutes before removing the twine.
Cut into 1 ½” slices and serve with vegetables and broth.
Over to You
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