Braised Stuffed Beef Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 lbs. ground veal2 oz. pancetta (chopped)1 Tbsp dried parsley2 Tbs. Crushed Rice Chex1 clove garlic (minced)¼ cup fresh grated pecorino cheese½ cup frozen English Peas (thawed)1½ lbs. flank steak2 oz. sliced mushrooms 2 Tbs. extra virgin olive oil1 onion (chopped)1 cup dry red wine3 cups beef broth2 tbs. tomato paste1 bay leaf
FILLING: In a large bowl, combine veal, pancetta, parsley, chex crumbs, garlic and pecorino. Mix well using a fork. Gently stir in peas. Set aside.
Lay flank steak on a flat surface. Using a sharp knife, butterfly steak by slicing the meat horizontally along its length. Cut almost, but not quite, through. Open the halves like a book. Cover with plastic wrap. Using the flat side of a meat tenderizer or the bottom of a small cast-iron frying pan, pound steak to an even ½" thickness.
With the short end of the meat facing you, lay the mortadella slices over the steak, leaving 12" uncovered on all sides. Place the filling on the top of the mortadella. Using the back of a spoon, spread the filling in an even layer, leaving the edge uncovered. Starting at one side, roll the stuffed steak tightly. Using kitchen string, tie the meat every 2" along its length
In a large Dutch oven, over medium-high heat, warm the olive oil. Add the beef roll and brown on all sides (15 - 20 minutes), using tongs to turn as needed. Transfer beef roll to a plate. Add onions to the pot and cook until translucent. Add wine and stir, using a wooden spoon, scrape browned bits from the bottom of the pot. Cook until liquid is reduced by half (about 4 minutes). Add beef or chicken stock, tomato paste and bay leaf.
Return the steak to the pot. Liquid should come about halfway up the sides of the roll. Bring to a full boil, then reduce to medium-low heat and simmer for 30 minutes. Turn the roll and continue to cook until meat is tender when cut with a sharp knife or meat thermometer registers 135° (about 15 minutes).
Transfer beef roll to the cutting board and cover loosely with aluminium foil. Let it rest for 10 minutes. In a medium bowl, strain the sauce using a fine mesh sieve, pressing lightly on the solids with the back of a spoon.
Snip the strings and cut the meat into 8 slices. Serve immediately. Pour the sauce into sauceboat and serve with beef roll.
Recipe complements of The Edge Banquet and Conference Center Executive Chef Sierra A Martin.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MLOEFFLER.
Lay flank steak on a flat surface. Using a sharp knife, butterfly steak by slicing the meat horizontally along its length. Cut almost, but not quite, through. Open the halves like a book. Cover with plastic wrap. Using the flat side of a meat tenderizer or the bottom of a small cast-iron frying pan, pound steak to an even ½" thickness.
With the short end of the meat facing you, lay the mortadella slices over the steak, leaving 12" uncovered on all sides. Place the filling on the top of the mortadella. Using the back of a spoon, spread the filling in an even layer, leaving the edge uncovered. Starting at one side, roll the stuffed steak tightly. Using kitchen string, tie the meat every 2" along its length
In a large Dutch oven, over medium-high heat, warm the olive oil. Add the beef roll and brown on all sides (15 - 20 minutes), using tongs to turn as needed. Transfer beef roll to a plate. Add onions to the pot and cook until translucent. Add wine and stir, using a wooden spoon, scrape browned bits from the bottom of the pot. Cook until liquid is reduced by half (about 4 minutes). Add beef or chicken stock, tomato paste and bay leaf.
Return the steak to the pot. Liquid should come about halfway up the sides of the roll. Bring to a full boil, then reduce to medium-low heat and simmer for 30 minutes. Turn the roll and continue to cook until meat is tender when cut with a sharp knife or meat thermometer registers 135° (about 15 minutes).
Transfer beef roll to the cutting board and cover loosely with aluminium foil. Let it rest for 10 minutes. In a medium bowl, strain the sauce using a fine mesh sieve, pressing lightly on the solids with the back of a spoon.
Snip the strings and cut the meat into 8 slices. Serve immediately. Pour the sauce into sauceboat and serve with beef roll.
Recipe complements of The Edge Banquet and Conference Center Executive Chef Sierra A Martin.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MLOEFFLER.
Nutritional Info Amount Per Serving
- Calories: 284.5
- Total Fat: 13.0 g
- Cholesterol: 78.6 mg
- Sodium: 387.8 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.6 g
- Protein: 27.9 g
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