Lay out pounded meat (we use beef top round) on a clean surface with one of the narrow ends facing you, then scatter filling along edge closest to you.
Fold long sides of meat over filling on either side by about 1/2" to keep filling from falling out as you roll.
Starting with the end closest to you, roll meat, encasing filling.
Tie rolled, stuffed meat securely with kitchen twine.
Lay out pounded meat (we use beef top round) on a clean surface with one of the narrow ends facing you, then scatter filling along edge closest to you.
Fold long sides of meat over filling on either side by about 1/2" to keep filling from falling out as you roll.
Starting with the end closest to you, roll meat, encasing filling.
Tie rolled, stuffed meat securely with kitchen twine.
