Ingredients:
1 small can of tomato paste
1 small can of tomato sauce
2 cans of beef broth
salt/pepper
1/2 cup red wine
1 tbsp dijon mustard
2 bay leaves
2 carrots(you can use anything you want for this part)
1 package of beef round (tenderized)
2 tbsp olive oil
Directions:
Slice each beef round into strips that are about 2 inches wide and 3-4 inches long. Brush each strip with Dijon mustard and salt and pepper both sides. Place whatever veggie you are using to put in the middle (I used carrots) on top of the strip and roll the beef around the carrot. Continue with all beef strips.Secure each with tooth pick.
Put oil in pan and bring to med high heat. Brown each rolled up strip on all sides. Remove after browned and place on paper towel.
Poor wine in pan to deglaze... whisk around to get all the bits up off bottom of pan (that's the good stuff). Whisk in tomato paste and sauce until mixed together. Add the beef back to pan. Poor in enough beef broth to bring the liquid to almost cover the beef rounds. You might not have use both cans of broth. Put in 2 bay leaves. Cover pan and put in a 325 oven for at least an hour. I usually let it cook for about an hour and a half.
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