braised beef rolls

Beef

Thin slices of beef rolled around fillings like veggies or stuffing, then braised in sauce until fork-tender. Elegant yet hearty.

2 pounds london broil or flank steak rolls
1/2 teaspoon salt 1/4 teaspoon pepper
2 tablespoons vegetable oil 1 3/4 cups water, divided 1/2 cup packed brown sugar 1/2 cup raisins
1 medium onion, cut into wedges
2 tablespoons vinegar
2 tablespoons lemon juice 1 teaspoon ground mustard
1 bay leaf
2 tablespoons all-purpose flour hot cooked rice

Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown the meat on both sides in oil; drain. Combine 1-1/2 cups of water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil.
Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat rolls. Cover and bake at 325 degrees F for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.