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Mushroom Stuffed Rolled Beef & Brown Gravy
Tender rolled beef stuffed with finely minced mushrooms slow simmered in a silky beef gravy.
WHAT’S GOING ON HERE
Thinly sliced Top Round
Top round comes from the hinde area of the cow. Leaner cuts of meat take a little longer to cook. Low and slow is the best option for this slow stewed beef. The beef itself is thinly shaved making it really easy to roll. Any thin cut of beef works well in this dish just the cooking time might need to be adjusted.
Dry Rub
This herb dry rub features a bunch of familiar herbs and spices like mustard powder, crushed red pepper, garlic, black pepper, thyme and rosemary. i keep this rub salt free to make sure every inch of the beef get seasoned.
Roux
A simple roux ( flour and butter mixed) is all this dish needs to complete this tender beef . The recipe requries a quick prep and a little simmering time. The flour and the butter bind the fat, and thicken the broth so you get a silky brown gravy.
Stock
Beef stock is the best option for an all day stew feeling the work is already done for you and its rich with a deeper flavor. The next best option would be a vegetable broth.
TIPS & TRICKS FOR THE BEST Mushroom Stuffed Rolled Beef & Brown Gravy
keep the temeperatures low
all a lean cut of meat needs is a little time. a little time and you’ll have a perfectly buttery tender cut of meat. low and slow is the most important part of this dish the low temperature will keep the beef from toughening. the small simmer will keep the beef from overboiling and drying out.
Salt free seasoning
this seasoning blend is salt free. that way i can directly season the meat with salt so that its evenly distrubuted and i can make sure it covers every inch of the beef. adding salt to the seasoning can sometimes over season the dish when you salt both meat and seasoning seperately.
rolling the beef
thinly sliced stew meat like round tip is a leaner cut, it can sometimes have tears. that okay, to help remedy this the beef is lightly dusted in flour to work sorta like a glue once the beef starts to get cooked. once the beef is seasoned and dusted in flour, place the torn edges together before adding in the mushrooms once the mushrooms are added roll the beef!
duxelles
duxelles are finely minced mushrooms oftentimes minced and sauteed with butter and herbs to draw out some of the moisture in the mushrooms. but these deuxelles are easy they require no additional prep or cooking down. simply put the mushrooms through the food processor to mince the mushroom finely then place all mushroom mix directly into the meat. i like the mushrooms to realease all their flavor into the beef.
thickening
thickening the gravy is super easy. initially the beef is dusted in flour that flour works as a seal for the beef to keep it from unrolling once cooked. the flour also acts an initial sponge for the fat. once the beef and gravy is put together its easier to thicken up the gravy using cornstarch. make a small cornstarch slurry using cold water and starch. the cold water keeps the cornstarch from activating and fluid until its incorporated into the hot pot.
SIMILAR INGREDIENTS TO
CHOPPED BEEFSTEAK + MUSHROOM GRAVY
BRAISED BEEF AND CABBAGE
SOUTHERN STYLE OXTAILS
ENJOY THIS RECIPE WITH
WHITE CHEDDAR & GRUYÈRE FRENCH ONION BAKED POTATOES
SUPREME SALAD
SMOKED CHICKEN & BRISKET BACON CLUB + HABANERO SUB OIL
Mushroom Stuffed Rolled Beef & Brown Gravy
INGREDIENTS
- 2lbs Round Tip Steak, thinly sliced
- 1/4c Flour
- MUSHROOMS:
- 12oz Button Mushrooms
- 2 Garlic Cloves, peeled
- 2tsp Worcestershire Sauce
- 1tsp Thyme
- 2tsp Black Pepper
- 1tsp Salt
- BEEF RUB
- 2tsp Mustard Powder
- 2tsp Garlic Powder
- 2tsp Black Pepper
- 1tsp Thyme
- 1tsp Crushed Red Pepper Flakes
- GRAVY
- 4-6c Beef Stock
- 2Tb Corn starch +1 tsp cold water
- 1/4c Vermouth
- 2tsp Worcestershire
- 2tsp Browning, optional
- 2tsp Rosemary
- 2tsp Thyme
- 1tsp Crushed Red Pepper Flakes
- 1tsp Mustard Powder
- 6 Garlic Cloves, minced
- Salt, to taste
- Black Pepper, to taste
INSTRUCTIONS
- TO MAKE THE MUSHR
- Add the mushrooms to the food processor, pulse till fine.
- Add in garlic and pulse till broken down.
- Season with Worcestershire, black pepper, thyme and salt. Set the the side.
- TO ROLL THE BEEF
- Combine all the ingredients under beef rub. Season both sides with the beef rub mixture along with salt.
- Lightly dust both sides of the beef with flour.
- Place the beef down. Take about 2 Tablespoons of mushrooms and spread it edge to edge.
- Roll the beef away from you landing seam side down.
- COOKING THE BEEF
- Heat the Dutch oven over medium high heat. Add in two tablespoons of cooking oil.
- Once the Dutch oven is hot place the beef seam side down. Sear on both sides for 4 minutes till the beef is darkened.
- Once both sides of the beef are cooked add in enough beef stock to cover the beef, the cornstarch slurry, browning, vermouth, and Worcestershire. Then season with rosemary, thyme, crushed red peppers, garlic and a generous seasoning of salt and pepper.
- Bring to a boil then reduce to a simmer. Cover and allow to simmer for 2.5-3 hours.
- Once the beef is tender remove the beef from the pan. Take a whisk and place it into the pot. Whisk the gravy to thicken the stock.
- * if the gravy is fatty, whisk in flour or another corn starch slurry.
- * if the gravy is too thin, feel free to increase the heat and reduce the gravy a little longer.
- Return the beef to the gravy and serve!
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