Beef & Veggie Rolls With Sweet Horseradish Sauce

I tried beef and veggie rolls years ago while at a party, and I remember thinking that I would love to make something like that at home, but that it seemed time-consuming and difficult. Later that weekend I tried my hand at it, and was surprised to find it was actually much easier than I imagined! They’ve been a favorite of mine ever since. These rolls are super easy to make, flavorful, and a great way to dress up your dinner. They feel like something you might find at a nice restaurant, so they’re a great way to switch up your dinner routine!

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You can start with a thicker piece of meat and pound it flat, or save yourself a step and start with skirt steak that’s already beeing cut very thin (often labeled as carne asada).  I found that this was the perfect thickness to work with, and saved a lot of time.

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Bubbies Beef & Veggie Rolls with Sweet Horseradish Sauce

Makes 4 Rolls

• 3  carrots
• 1/3 of a red bell pepper
• 8 asparagus spears
• 3 green onions
• 3/4 cup drained Bubbies naturally fermented sauerkraut
• 1/2 lb of thinly sliced & flattened skirt steak
• 1/4 cup rice vinegar
• 2 Tbsp brown sugar
• 2-3 tsp Bubbies prepared horseradish
• Ground black pepper, to taste

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Drain your sauerkraut and set aside. Cut the carrots, green onions, and bell pepper into thin strips; cut asparagus spears to approximately 5-6 inches long. Saute all veggies except the sauerkraut together in butter for 5-7 minutes on medium heat, until they’re lightly softened and still crisp. Remove from heat. Add sauerkraut to the mixture. Place some of the veggie mixture on one end of the beef, and roll it up. Secure each end with toothpicks. Repeat with the rest of the veggies and meat. Brown the beef on all sides, keeping the toothpicks in place. You may find it easiest to put the toothpick on its point and push the meat down it with a fork, to brown those areas where the toothpicks are. Repeat for the other side. Once browned, remove them from the pan.

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Add the rice vinegar and brown sugar into the pan and turn the heat up to medium-high, stirring until the sugar is dissolved.  Add the horseradish. Once the mixture is starting to bubble, turn the heat down to medium and put the meat rolls into the pan.  Turn them occasionally, until they’re cooked on all sides.  Remove from the pan, and gently take pull the toothpicks out. Drizzle the sauce remaining in the pan over them.  Sprinkle with fresh rosemary and ground pepper.  Serve with a dollop of horseradish on the side. Enjoy!

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