Ingredients :
- 4 pounds beef round slices
- to taste salt and pepper
- For Fillung
- For Fillimg
- 1 pound ground pork
- 1 pound veal round steak, cut into small pieces
- 2 boneless, skinless chicken thighs, cut into small pieces
- 1/2 pound,mordella, chopped
- 1 onion, choppes
- 4 garlic cloves, minced
- 1 tablespoon celery, chopped
- 1 tablespoon carrot, chopped
- 11/2 teaspoon italian seasoning
- 1 teaspon salt
- 1 teaspoon pepper
- 1 teaspoon hot sauce, such as franks re hot
- 1/2 cup fresh grated romano cheese
- 8 ounces shredded provalone cheese
- 2 tablespoons fresh chopped basil
- For Sauce
- 6 cups marinara sauce, I used my basic marinara sauce in my profile or in search or use your favorite
- 3 1/2 cups low sodium beef broth, divided use
- 1/2 cup heavy cream
- to taste salt and pepper
- 1 teaspoon italian seasoning
- 1/4 teaspoonn red pepper flakes
- To Garnish
- 2 tablespoonsfresh chopped basil
- 2 tablespoons fresh italian parsley
- 1/4 cup grated romano cheese
- 2 tablespoons olive oil for cooking, about
Method :
- Make Filling, have all meats ready to cook
- Heat olive oil in large skillet, add onion, garlic, celery, carrot and cook until soft, about 2 minutes
- Add all meats, salt, pepper, italian seasoning, and hot sauce and cook until meats are browned and no longer pink, add more oil only if needed
- Transfer to a bowl, cool slightly and add chesses, basil and parsley and combine
- Place mixture in food processor to pulse into a smooth mixture, it may take a few batches deoending in the size of your processor
- Cool completely before making steak rolls
- Make Beef Rolls
- Meanwhile put saouce together
- In a a medium saucepan, combine 2 cups of the beef broth, marinara sauce, cream, ltalian seasoning, red pepper flakes and salt and pepper to taste. Mix well and bring to a simmerc and simmer 5 minutes
- Make beef rolls. Preheat oven to 300
- Lay beef slices on work surface, place some filling about 1/4 to 1/3 cups full on one end and roll up, secure with tootpicks
- In a large deep skillet heat 2 tablespoons olive oil. Sprinkle rolls with salt and pepper and brown rolls on each siides, remove to a plate when browned
- When all rolls are done add remaining 1 1/2 cups beef broth to skillet and scrape up all browned bits, simmer 1 minute and add to sauce
- Spray a large roasting pan with non stick spray. Add a layer of sauce to pan and place browned beef rolls seam side down in one layer
- Add more sauce on top
- Cover roasting pan tigthly with foil and cook for 2 1/2 to 3 hours until beef is very fork tender. Carfully transfer rolls to plates or a platter, Remove toothpicks. Garnish with fresh chopped basil and parsley. Offer fresh grated romano or parmesan cheesecwhen serving
- This is great with pasta, potatos and rice
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