Moroccan-Spiced Beef Roulades
These spinach- and dried fruit-stuffed beef rolls look super fancy, but they take just 30 minutes -- perfect for a weeknight meal.
- 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
- In a food processor combine spinach, almonds, figs, parsley, raisins, ginger, ground cinnamon, pepper, and coriander. Pulse to make a coarse paste.
- 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.
- 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.
- Remove meat from skillet; let stand 5 to 10 minutes. Cut into 1/2-inch slices.
- 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