Spinach-Stuffed Roulade the Editors of Publications International, Ltd.
Makes about 8 servings
|1||pound ground beef|
|1||pound Italian sausage, removed from casings and crumbled|
|1-1/2||cups seasoned bread crumbs|
|2||eggs, lightly beaten|
|2||tablespoons chopped fresh parsley|
|2||cloves garlic, minced|
|1/2||teaspoon black pepper|
|1||package (about 4 ounces) Spanish rice mix|
|2||packages (10 ounces each) frozen chopped spinach, thawed and well drained|
- Combine ground beef, sausage, bread crumbs, eggs, parsley, garlic, salt and pepper in large bowl; mix well. Place on 12X12-inch sheet of foil moistened with water. Cover with 12X14-inch sheet of waxed paper moistened with water. With hands or rolling pin, press meat mixture into 12X12-inch square. Refrigerate 2 hours or until well chilled.
- Bring water, butter and rice mix to a boil in medium saucepan. Continue boiling over medium heat 10 minutes or until rice is tender, stirring occasionally. Let cool.
- Preheat oven to 350°F. Remove waxed paper from ground beef mixture. Spread spinach over ground beef mixture, leaving 1-inch border. Spread cooled rice evenly over spinach. Starting at one end, roll up jelly-roll style, using foil as a guide and removing foil while rolling. Seal edges tightly. Place roulade seam side down in foil-lined 13X9-inch baking pan. Bake, uncovered, about 1 hour. Let stand 15 minutes before cutting into 1-inch slices.
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