Beef rolls, stuffed with vegetables or meat mixture, tomato-based sauce
Common food
These are savory rolls of thinly sliced beef, typically flank or brisket, wrapped around a filling of seasoned vegetables like carrots and onions or a meat mixture, then simmered in a rich, tangy tomato-based sauce. The beef becomes tender and succulent, while the filling adds texture and flavor, all coated in a savory, slightly acidic sauce. It's a protein-packed dish, offering over 20g of protein per 100g, making it a substantial and satisfying meal.
Calorie split: 43% protein · 14% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People love it for the harmonious blend of tender beef, savory filling, and bright tomato sauce, creating a deeply comforting and flavorful experience. It's also cherished for its versatility, easily adapted to different cultural cuisines and personal tastes.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium from the sauce and seasonings, and the beef cuts used may be higher in saturated fat. To counteract this, choose leaner cuts like top round, rinse canned tomatoes to reduce sodium, and balance the meal by serving it with a large portion of steamed or roasted non-starchy vegetables.
Key benefits
- High-quality protein source for muscle maintenance
- Rich in iron and B vitamins from beef
- Tomato sauce provides lycopene, an antioxidant
- Versatile for various filling combinations
- Comforting, one-pot meal potential
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The technique of pounding meat thin, stuffing, and rolling it is a global culinary principle, with the German Rouladen and Italian Braciole being iconic examples that likely evolved from separate medieval traditions of preserving and flavoring tougher cuts of meat.
Full nutrition (USDA data · scales with serving)
| Water | 60.9 g |
| Energy | 195 kcal |
| Protein | 20.6 g |
| Total lipid (fat) | 9.1 g |
| Carbohydrate, by difference | 6.6 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 1.2 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 195 mg |
| Potassium, K | 380 mg |
| Sodium, Na | 351 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 21.8 ug |
| Vitamin C, total ascorbic acid | 1.6 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.20 mg |
| Niacin | 3.8 mg |
| Vitamin B-6 | 0.31 mg |
| Folate, total | 21.0 ug |
| Folic acid | 8.0 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 26.0 ug |
| Choline, total | 78.5 mg |
| Vitamin B-12 | 2.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 92.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 910 ug |
| Carotene, alpha | 362 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1133 ug |
| Lutein + zeaxanthin | 42.0 ug |
| Vitamin E (alpha-tocopherol) | 0.39 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 4.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.26 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 0.96 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 16:1 | 0.39 g |
| MUFA 18:1 | 3.4 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.43 g |
| PUFA 18:2 | 0.32 g |
| PUFA 18:3 | 0.08 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 56.0 mg |
FAQ
What is the best cut of beef for making stuffed beef rolls?
Flank steak is a classic choice because it's flavorful and can be sliced thinly against the grain. Top round or brisket are also common; they benefit from slow cooking to become tender.
Can I make this dish ahead of time?
Yes, it often tastes better after the flavors meld. Prepare and roll them, then refrigerate for up to 24 hours before cooking. Leftovers also reheat well.
How do I prevent the rolls from unraveling during cooking?
Secure them tightly with kitchen twine or toothpicks before searing. Ensure the seam side is placed down in the pan initially to help seal it.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.95 kcal/g · 42% calories from protein · 0.7 g fiber · 1.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.92 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.