🥩 Beef Paprika Roll
An elegant, show-stopping centerpiece featuring savory rolled steaks stuffed with seasoned mushrooms, pimientos, and a core of stuffed olives, all roasted in a rich red wine reduction.
Ingredients
The Beef & Savory Filling:
- 2 (about 1 1/2-lb) round steaks
- ¼ lb fresh mushrooms (sliced)
- ½ cup onions (thinly sliced)
- ½ cup pimientos
- ½ cup fresh bread crumbs (finely rolled)
- 10 large stuffed olives
- Salt, pepper, and paprika (to taste)
Drizzle, Coating & Pan Braise:
- ¾ cup butter (divided)
- 1 tablespoon boiling water
- 1 egg
- All-purpose flour (for coating)
- 1 cup red wine
- 6 whole mushrooms
- 3 small whole onions
Baking Instructions
🌡️ Oven Temp: 350°F
- Prep the Beef: Pound the round steaks evenly until thin. Season both sides generously with salt, pepper, and plenty of paprika.
- Build the Base: Overlap the two seasoned steaks slightly on a clean board or countertop to form a single, continuous large sheet of meat.
- Layer the Stuffing: Distribute the sliced mushrooms, thinly sliced onions, and pimientos evenly over the surface. Sprinkle the fresh bread crumbs uniformly across the top.
- Drizzle Binder: In a small bowl, beat together ½ cup of melted butter, the boiling water, and the egg. Drizzle this mixture cleanly over the bread crumb layer to bind the filling.
- Roll & Tie: Arrange the 10 stuffed olives neatly in a straight line along one long edge. Roll up the meat tightly around the olives, then secure it firmly with kitchen string. Lightly dust the outer surface of the roll with flour.
- Set up the Pan: Melt the remaining ¼ cup of butter directly in your roasting pan. Scatter the whole mushrooms and small whole onions across the bottom, then pour in the red wine.
- Roast: Center the beef roll in the roasting pan. Bake at 350°F for approximately 2 hours, basting occasionally with the bubbling pan juices until deeply caramelized and tender.