Name: Steak Roll Ups with Creamy Mashed Potatoes
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 8 sandwich steaks or beef cutlets (2- x 7-inch (1 ½ pounds total)); Kosher salt; Coarse black pepper (optional); Extra light olive oil (for brushing); 3 Russet or Idaho potatoes (peeled and cubed); ½ onion (peeled but intact); 2 tablespoons extra light olive oil; Kosher salt (to taste); 1 egg (lightly beaten)

Steak Roll Ups with Creamy Mashed Potatoes

Steak on the outside, creamy mashed potatoes on the inside. Perfect for the meat ‘n potatoes people in your life.

Steak Roll Ups with Creamy Mashed Potatoes

Prep Time 20

Cook Time 1 20

Total Time 1 40

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Servings

Ingredients

8 sandwich steaks or beef cutlets 2- x 7-inch (1 ½ pounds total)
Kosher salt
Coarse black pepper optional
Extra light olive oil for brushing
3 Russet or Idaho potatoes peeled and cubed
½ onion peeled but intact
2 tablespoons extra light olive oil
Kosher salt to taste
1 egg lightly beaten

Instructions

Preheat oven to 350°F.
Pound steak on each side with a meat mallet, until tender. Season both sides with salt, and pepper if using.
Place 3 tablespoons of mashed potatoes (see below) on one end of each sandwich steak; form potatoes into a neat mound. With clean hands, carefully roll each steak toward you until you have a neatly formed roll ups.
Arrange steak roll ups, seam side down, on a baking pan. Brush each roll up with olive oil.
Bake uncovered for 45 minutes.
Ladle hot vegetable sauce over 4 plates. Place 2 steak roll-ups over each plate of sauce. Serve.
Creamy Mashed Potatoes:
Place cubed potatoes and onion in a 3 or 4 quart pot. Add salted water to cover. Bring to a boil; cook potatoes for 25 minutes, until fork tender. Reserve 2 tablespoons cooking water; set aside.
Drain potatoes. Add oil and reserved cooking water, and season with salt to taste. Mash with a potato masher, until potatoes are smooth. Add the egg, and mash the potatoes once again until very creamy. The egg will cook quickly in the steaming mashed potatoes.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Passover 2012 SUBSCRIBE NOW