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Shiitake Stuffed Beef Rolls

Servings: 4


8 very thin, large pieces of lean beef
1 lb ground beef or mixed beef and pork
1 onion, minced
20 fresh Shiitake mushrooms
1 1/2 C brown sauce (see below)
salt and pepper
1/2 C red wine
salad oil for sautéing
parboiled, lightly salted Brussels sprouts
sautéed whole Shiitake mushroom caps


Clean the mushrooms. Remove and discard the stems. Slice caps into fine strips. Combine mushrooms, onion and ground meat with a dash each of salt, pepper, allspice, and nutmeg. Divide this mixture into eight equal parts. Spread each of the slices of beef flat on a working surface. Put one portion of meat filling on each beef slice and roll, folding ends in as you work. It is wise to tie the rolls with white twine. Remove twine before serving. Heat butter in frying pan and brown the beef rolls on all sides. When they have all been browned, put all into the same frying pan and all red wine. Add brown sauce. Stir over a moderate heat till thick and smooth. Cover and simmer over low heat for 40 minutes. Remove twine and arrange rolls on serving plate. Cover the rolls with gravy and garnish the plate with Shiitake caps and Brussels sprouts.