Growing up we ate this on occasion, it was one of my favourites!
It uses Minute Steak, a thin cut, manually tenderized steak from the inside Round.
So, anyone can cook a tenderloin and it will turn out tender, but learn how to cook a Minute Steak or any other cut from the Round, or a Blade Steak or Roast from the Chuck area, or Shanks or Brisket; and you are truly enjoying the best grass-fed beef flavour. The reward is worth the effort needed to learn a new recipe or cooking process.
Here is a secret most people don’t know. If you use the parts of the animal that the animal uses the most, they will start off tougher and have a finer texture, but these muscles also receive the most blood flow and contain the most flavour.
With a little cooking skill, you can turn what would be considered a tougher cut, into a tender and tasty show case meal. All you need is moisture and time. The easiest way to make a tougher cut tender is by boiling it. Long and low cooking, with moisture has the same affect. (crock pot or roasting in the oven)
Ingredients (For Triple Crown Pin Wheel Beef)
- Minute Steak – 2 packages (4 Steaks)
- 1/4 cup Butter
- 3 large Cloves Garlic
- 2 large Onions – Slice one, dice one
- 2 Large Green Pepper
- 10 sliced Mushrooms ( I like Crimini)
- 1/2 Tsps. Thyme
- 1/2 Tsps. Parsley
- 1/2 Tsps. Tarragon
- 1 1/2 Cups Water
- Salt & Pepper
- 2 Tsps. Butter & 2 Tsps. Gluten Free Flour (to make a Rue)
- Salt & Pepper
- And a shake or two more of all the herbs used above to freshen up the gravy/sauce)
Thaw and stretch out the Minute Steak on a flat Surface.
Salt & Pepper one side
Add a layer of mushrooms, then thinly sliced onions and green peppers. (you will have veg left, for later in the recipe)
Roll the Minute Steak into a tube with the veg inside, and use tooth picks to keep it in place.
Heat a frying pan, melt some butter, put the rolled beef in the melted butter and brown all sides. (not to cook the beef completely) Place the beef rolls in a crock pot or roasting pan.
In the same pan, add the garlic and remaining onion, fry until the onions are soft, put on top of the beef rolls. Add the water to the frying pan to deglaze and get all the flavour out. Pour it on top of the beef rolls. Add Salt & Pepper and the herbs noted about.
(If I am in a rush, I skip this stop and just throw everything in the crock or roasting pan raw, its still looks and tastes great!)
Add in any remaining mushrooms or green pepper on top of the beef rolls, cover with the lid. Crock cook time, on low or medium is about 8 hours and in the oven at 325 is about 4 hours.
Remove the beef rolls, let cool for a few minutes, strain and reserve the liquid.
To make the gravy or sauce, in a pot or pan, melt the butter and add the gluten free flour, heat it on med to high heat stirring it around until he flour starts to turn a golden brown.
Pour in the reserved liquid, and stir constantly, turn to a high heat until it boils, this will thicken it. Remove from heat, continue to stir to avoid lumps, and re-fresh the sauce with a few shakes of the herbs you added to the beef rolls. Taste and add salt and pepper to taste.
Take out the tooth picks, slice the Beef Rolls to expose the pin wheel, arrange neatly on a serving plate and drizzle the sauce on the top or serve it on the side. This meal looks fancy and tastes even better.
Now imagine what you could use instead of the vegetables and herbs above, I also enjoy;
- Red Cabbage, Sauerkraut, maple syrup, garlic, paprika and kidney beans. (Hungarian Style)
- Goats Cheese, cranberries, rosemary, garlic, onion and parsley (Fancy)
- Sun Dried Tomatoes, capers, lemon juice, olives, garlic and basil (Mediterranean Style)
- Mozzarella Cheese, Pepperoni, Garlic, Oregano, Basil, Tomato Sauce Garlic and Onion (Italian Style)
- Bacon, Onion, Swiss Cheese, Garlic and Onion (Canadian Eh!)
- Ham, Mozzarella, Pineapple, Pasta Sauce, garlic and Onion (Hawaiian Style)
We always have Minute Steak in stock, its a family favourite and we hope it becomes one of your favourites too!
FYI – You can do the same with Schnitzel Pork!