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Moroccan-Spiced Beef Roulades

Moroccan-Spiced Beef Roulades


  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup whole almonds
  • 1/2 cup chopped dried figs
  • 1/3 cup chopped fresh parsley
  • 1/4 cup raisins
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1/2 teaspoon coriander
  • 1 - 1 1/4 pounds beef top round steak
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 1/4 cups unsalted beef stock
  • 2 tablespoons no-salt-added tomato paste
  • 6 cardamom pods, crushed
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 tablespoons fresh lemon juice


  1. In a food processor combine spinach, almonds, figs, parsley, raisins, ginger, ground cinnamon, pepper, and coriander. Pulse to make a coarse paste.
  2. Place meat on a work surface. With the notched side of a meat mallet, pound meat to about 1/4-inch thickness. Spread the spinach mixture over the meat.
  3. Starting on a long side, roll up meat and tie with 100%-cotton kitchen string. In a large skillet heat oil over medium-high heat. Sear meat in hot oil, turning meat to brown all sides. Remove meat from skillet. Add onion and garlic to the skillet; cook about 5 minutes or until onion is translucent. Stir in stock, tomato paste, cardamom pods, cinnamon sticks, bay leaves, and lemon juice. Cook about 5 minutes or until sauce is slightly thickened, stirring frequently. Return meat to the skillet. Cover and simmer gently about 5 minutes or until heated through.
  4. Remove meat from skillet; let stand 5 to 10 minutes. Cut into 1/2-inch slices.
  5. Discard cardamom pods, cinnamon sticks, and bay leaves. Serve roulades with sauce.


  • Adapted with permission from Real Paleo Fast & Easy by Loren Cordain (Houghton Mifflin Harcourt, 2015)
  • Photo credit: Waterbury Publications


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