Rolled Beef, Italian Style Recipe
This rolled beef italian style is a cooked and ground meat stuffed recipe made with a round beef steak. Filled with pork and ham mix with cheese, eggs and parsley, the rolled beef is flavored with onions, garlic, oregano. Cooked in broth and cognac, I love to serve this over rice or noodles as a filling meal for dinners or parties.
Ingredients
1 1/2 lb beef round steak, cut about 1/2 inch thick
1 beaten egg
1/2 lb ground pork
4 oz ground fully cooked ham (3/4 cup)
1/4 cup grated Parmesan cheese
1/4 cup snipped parsley
1 Tbsp olive oil
1 Tbsp butter or margarine
1 large onion, chopped
2 cloves garlic, minced
1/4 cup cognac or brandy
1/2 cup red wine
1 cup beef broth
1/4 cup tomato paste
1 tsp dried oregano, crushed
Hot cooked noodles
Directions
With meat mallet pound a generous amount of salt and pepper into steak until meat is 1/4 inch thick.
Combine egg, pork, ham, Parmesan cheese and parsley.
Spread pork mixture evenly over steak; roll up meat as for jelly roll.
Press seams together; tie securely with string or skewer.
In skillet, brown meat roll on all sides in mixture of hot olive oil and butter.
Add onion and garlic.
Cook until onion is tender but not brown; remove from heat.
Add cognac to skillet and ignite.
When flame has subsided, return skillet to heat.
Add wine, simmer until wine is nearly evaporated.
Stir in beef broth, tomato paste and oregano.
Cover and simmer 45 minutes; baste occasionally.
Remove meat from skillet; slice and arrange on top of hot cooked noodles on serving platter.
(Center of meat roll will have a pink color when sliced.) Skim fat from sauce in skillet; pour sauce over all.
To increase quantity of sauce use 1 1/2 times the beef broth, tomato paste, oregano, onion, cognac and wine.
Combine egg, pork, ham, Parmesan cheese and parsley.
Spread pork mixture evenly over steak; roll up meat as for jelly roll.
Press seams together; tie securely with string or skewer.
In skillet, brown meat roll on all sides in mixture of hot olive oil and butter.
Add onion and garlic.
Cook until onion is tender but not brown; remove from heat.
Add cognac to skillet and ignite.
When flame has subsided, return skillet to heat.
Add wine, simmer until wine is nearly evaporated.
Stir in beef broth, tomato paste and oregano.
Cover and simmer 45 minutes; baste occasionally.
Remove meat from skillet; slice and arrange on top of hot cooked noodles on serving platter.
(Center of meat roll will have a pink color when sliced.) Skim fat from sauce in skillet; pour sauce over all.
To increase quantity of sauce use 1 1/2 times the beef broth, tomato paste, oregano, onion, cognac and wine.
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