Description
Stuffed Meat Roulade with Sauce and Rice is a savory, elegant dish made by rolling thin slices of beef or pork around a flavorful stuffing, then searing and simmering it in a rich sauce. Served with a side of fluffy rice, it’s a complete and comforting meal.
Ingredients
Scale
- 4 thin slices of beef or pork (about 1/4 inch thick)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped spinach or parsley
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup beef or vegetable broth
- 1/2 cup tomato sauce or crushed tomatoes
- 1 tsp dried oregano or Italian seasoning
- 1 cup rice
- 2 cups water or broth (for rice)
Instructions
- Cook rice according to package instructions using water or broth for added flavor. Set aside.
- In a bowl, combine breadcrumbs, Parmesan, spinach or parsley, onion, garlic, egg, salt, and pepper to make the stuffing.
- Lay out the meat slices and flatten if needed. Spread the stuffing evenly over each piece, then roll tightly and secure with toothpicks or kitchen twine.
- Heat olive oil in a skillet over medium heat. Sear the roulades on all sides until browned.
- Add broth, tomato sauce, and oregano to the skillet. Bring to a simmer, cover, and cook for 30–40 minutes until meat is tender and cooked through.
- Remove roulades and let rest briefly before slicing. Simmer sauce to thicken if needed.
- Serve roulade slices over a bed of rice with sauce spooned on top.
Notes
- You can prepare roulades in advance and reheat in the sauce before serving.
- Use mozzarella or provolone in the stuffing for a cheesy twist.
- Substitute chicken breast for a lighter version.
Nutrition
- Serving Size: 1 roulade with rice
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg