What alternative stuffings can i use to roll around beef?

Question

I am cooking Beef for Christmas dinner this year. I would like to know of any other things i can fill this meat with instead of the usual sage and onion stuffing which some of my guest's are not very keen on.

Thanks in advance. ;)

Answer 1

Mushroom Sausage Stuffing


4 onions, thinly sliced
2 to 4 tablespoons olive oil
4 cups coarsely chopped shiitake and oyster mushrooms (or regular white
button mushrooms)
Salt and freshly ground black pepper
= cup dry white wine
2 tablespoons butter
2 pounds spicy bulk sausage (italian seasoned is nice with beef also)
1 bunch fresh tarragon, leaves only

1) Saute the onions in olive oil over medium-low heat until caramelized,
about 30 minutes. Turn the heat up to medium-high and add the mushrooms.
Sauti the mushrooms until crisp on the edges, about 10 to 15 minutes.
Season with salt and pepper. Turn the heat to high and add the wine. Let
the wine cook off for a c couple of minutes, the lower the heat and
simmer with the mushrooms for another 10 minutes. Stir in the butter 1
tablespoon at a time until combined. Remove from the heat and set aside.
2) In large skillet, brown the sausage. When cooked through, about 5 to
7 minutes, add to the mushroom mixture along with the tarragon and
combine thoroughly.


Wild Rice Stuffing
2 (14 1/2 ounce) cans beef broth
1 (4 ounce) package wild rice (2/3 cup)
1 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons vegetable oil
4 medium-size carrots, sliced
2 medium-size celery stalks, sliced
1 medium-size onion, chopped
10 ounces mushrooms, sliced
1 1/2 cups regular long-grain rice
1/4 cup chopped parsley

In 4-quart saucepan over high heat, heat beef broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling. Reduce heat to low; cover and simmer 35 minutes.

Meanwhile, in a nonstick 10-inch skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally. Remove carrot mixture to bowl.

In same skillet in 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.

Stir long-grain rice, carrot mixture, and mushrooms into wild rice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed and rice is tender.

Stir in chopped parsley.

Pine Nut Stuffing

1/2 cup butter
1/2 cup shortening
1 cup diced onion
1 1/2 cups diced celery and tops
1 cup roasted pine nuts
3 cups cubed cornbread
4 cups slightly stale white bread, cubed
3 cups slightly stale wheat bread, cubed
2 eggs, lightly beaten
2 teaspoon sage
1 teaspoon thyme
Salt and pepper, to taste
beef broth (to moisten)

In a skillet, heat butter and shortening and then sauté onion and celery until soft and onion is translucent. Add nuts and toss. Remove from heat and set aside.

In a large bowl, mix cornbread, white and wheat breads. Add onion mixture, including butter in which vegetables were cooked. Add eggs and mix well. Stir in sage, thyme and salt and pepper to taste. Moisten with broth until stuffing forms a ball when lightly pressed.

Cover with foil and bake in a greased 11 x 7-inch casserole dish at 350 degrees F for 20 minutes.

Uncover, and bake until dressing is lightly browned on top, about 15 minutes.

Makes 16 to 20 servings.

Mushroom Stuffing

4 slices bacon, chopped
3 cups chopped onion
2 cups chopped celery
1 pound mixed mushrooms (white, crimini, portabella), diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon thyme leaves
1 (16 ounce) package unseasoned cornbread stuffing mix
1/2 cup chopped fresh parsley
1/2 cup chopped celery leaves
4 eggs
1/2 cup dry white wine
2 cups chicken or appropriate flavored broth
1 tablespoon butter

Heat oven to 325 degrees F. Lightly grease a 13 x 9-inch baking pan.

Cook bacon in a large, deep skillet until crisp and golden brown. Remove all but 1 to 2 tablespoons fat. Add onion and celery; sauté until softened and lightly browned, about 5 minutes. Add mushrooms; cook 5 minutes. Add thyme, salt, pepper; stir and cook 1 minute.

Add stuffing mix, parsley and celery leaves if using. Transfer mixture to a large bowl. In a small bowl, whisk eggs and wine. Add to stuffing. Drizzle with half of broth; toss. Turn into prepared baking pan. Dot with butter.

Answer 2

Beef Roast With Mushroom Stuffing RecipeIngredients
1/2 tsp salt
1/4 tsp white pepper
2 lb flank steak
1 tsp mustard, dijon style ----mushroom
2 tbsp vegetable oil
1 each onion, small, chopped
4 oz mushroom pieces, *
1/2 cup parsley, chopped
2 tbsp chives, chopped
1 tbsp tomato paste
1/2 cup bread crumbs, dried
1/4 tsp salt
1/4 tsp pepper

PAPRIKA GRAVY

3 each bacon, strips, cubed
2 each onions, small, fine chopped
1 cup beef broth, hot
1 tsp mustard, dijon style
2 tbsp tomato catsup


Directions

* Mushrooms should be 1 4 oz can of mushroom pieces drained and
chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one
side with mustard. To prepare stuffing, heat vegetable oil in a
frypan, add onion and cook for 3 minutes, until lightly browned. Add
mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato
paste, and bread crumbs. Season with salt and pepper and paprika.
Spread stuffing on mustard side of the flank steak, roll up
jelly-roll fashion and tie with thread or string. To prepare gravy,
cook bacon in a Dutch oven until partially done. Add the meat roll
and brown on all sides, approximately 10 minutes. Ad onions and saute
for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer
for 1 hour. Remove meat to a preheated platter. Season pan juiceswith
mustard. Salt and pepper to taste; stir in catsup. Serve the gravy
separately.


Servings: 6 servings

Answer 3

Don't stuff beef - especially with sage and onion stuffing!
You should use sage and onion for poultry and pork.

If you have a rib of beef, then don;t stuff it. Just make sure that you rub the outside fat with a layer of french or english mustard (ready made is better), salt and pepper and you're done. If you want to make an accompanying stuffing then try a mushroom stuffing with porcini and field mushrooms. Cook it separately, but I don't think you need it with beef.

Answer 4

Try this lovely mushroom, paprika and bacon stuffing-it complements beef perfectly and tastes excellent.

INGREDIENTS:

2 tsps vegetable oil
1 small onion, chopped
4 oz. mushroom pieces, drained, chopped
1/2 cup parsley; chopped
2 tsps chives, chopped
1 tsp tomato paste
1/2 cup dried bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 tsp paprika


METHOD
1.)To prepare stuffing, heat vegetable oil in a frying pan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces, cook for 5 minutes.
Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika.

Answer 5

Stuffed Beef Tenderloin
Makes 10 to 12 servings

For many, the ultimate showpiece cut is the beef tenderloin, so tender you can cut it with a fork. Stuffed with spinach, cheese and garlic, then splashed with red wine and quickly roasted, it can be served either hot or at room temperature.”

One 10-ounce package frozen chopped spinach
2 tablespoons balsamic vinegar
3ounces Muenster cheese, grated
1/4 cup dried currants,opt.
1 egg
1 garlic clove, minced
Salt and pepper to taste
5 1/2- to 6-pound beef tenderloin, trimmed and butterflied, at room temperature
1/2 teaspoon Midwestern Spice Blend (recipe follows)
[or other spice mix of your choice]
1/3 cup dry red wine

Preheat the oven to 425 degrees F. Defrost the spinach and squeeze out the extra moisture. Place in a large bowl and add the vinegar, cheese, currants, egg, garlic, and salt and pepper. Flatten out the tenderloin and arrange the filling in a 1-inch-wide row down the center of the meat. Bring the long sides of the meat up over the filling and tie the meat with butcher’s twine at about 1-inch intervals. Place in a shallow roasting pan and rub the roast with the spice blend. Pour the wine into the pan. Bake uncovered for 10 minutes, then reduce the heat to 350 degrees F. and bake an additional 20 to 25 minutes for rare meat (135 to 140 degrees F. on the meat thermometer), or 35 minutes for medium rare (150 degrees F.) Remove the meat from the oven and let it rest for 15 minutes before slicing it or, after it has cooled, cover tightly, refrigerate, and serve it at room temperature another day.


Midwestern Spice Blend:
Makes 2/3 cup

2 tablespoons ground white pepper
2 tablespoons ground black pepper
1 tablespoon coarse salt
1 tablespoon grated nutmeg
1 tablespoon ground cinnamon
1 tablespoon dried thyme
1 1/2 teaspoons ground ginger
1 1/2 teaspoons mace
1 1/2 teaspoons ground cloves

In a small bowl combine all the ingredients and store in a tightly covered jar; it will remain fresh for several months.
********************************************************************

STUFFED BEEF STEAK

2 lbs round steak, 1/2-inch thick
FOR THE MARINADE:
1/4 cup red wine vinegar
1 clove garlic, minced
1/4 tsp leaf thyme
1/4 tsp pepper
1 small bay leaf
FOR THE FILLING:
1 tsp salt
1 cup soft bread crumbs
2 cups fresh spinach leaves
1/2 cups thinly sliced onion
4 whole slender carrots, about 8-inches long
1/4 cup chopped parsley
FOR COOKING THE BEEF:
2 tbsp shortening
1 can (10 1/2 oz) condensed beef broth, undiluted
FOR THE GRAVY:
1/4 cup water
2 tbsp flour

TO MARINATE THE BEEF:
Over meat in large shallow baking dish, pour combined next 5 ingredients; cover and refrigerate 1 hour.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Drain meat; save marinade. Sprinkle meat with salt. Arrange a layer of bread crumbs, spinach, onion and carrots on meat; sprinkle with parsley. Roll up; tie securely in several places. Brown well in shortening in frying pan.

Place in shallow baking dish. Pour on pan drippings, reserved marinade and broth. Cover dish with aluminum foil.

Bake at 350 degrees F until tender, 2 to 2 1/2 hours. Remove meat; keep warm.

TO MAKE THE GRAVY:
Spoon off excess fat from drippings; add water to make 1 1/2 cups liquid. Stir in mixed 1/4 cup water and flour. Cook, stirring constantly, until thickened.

Makes 6 servings

Answer 6

I am stuffing the turkey with haggis and herbs this year and this would go well with beef too.

Answer 7

If you roll it around the beef then it will be on the outside of the joint and doesn't become a STUFFING....duuuh!

Answer 8

innuendo overload

Answer 9

ARE YOU JUST BEING KINKY.the girls will luv this one!