INGREDIENTS:
- 8 thin slices beef, 16oz (480gr) total weight, about 3 X 6 X 1/16th inches (8 X 15 X .4cm)
- 4 slices Prosciutto, cut in half to fit the beef
- 1/4 cup dry bread crumbs
- 2 tbs fresh parsley, snipped
- 1 tsp paprika
- 1 tsp finely minced garlic
- 2 tbs finely minced shallots
- 1 medium carrot, finely chopped
- 1 rib celery, finely chopped
- 1 medium leek, cut in half, thinly sliced
- 1 tbs olive oil
- 1 tbs butter
- 1 cup white wine
- 3 cups chopped tomatoes
INSTRUCTIONS:
- Mix the crumbs, parsley, garlic, shallots and paprika.
- Lay the beef slices flat.
- Lay 1 slice of Prosciutto on top of each slice of beef.
- Divide the crumb mixture and place on 2/3rds of each parcel. It‘ll spread out as you roll.
- Starting from the narrow end (where the stuffing is) roll the parcels up, keeping them as tight as reasonable.
- Tie securely with kitchen string.
- Heat oil in small, heavy pot or skillet.
- Add the beef rolls and brown lightly on all sides.
- Remove and set aside
- Add butter, carrots, celery, leek and sauté until tender but not brown, about 10 minutes.
- Return the beef rolls to the pan
- Add the wine, tomatoes, reduce heat, cover and simmer for 2 hours.
- Check periodically to make sure that rolls stay completely, or almost completely covered, adding wine or beef stock as needed
- To finish: Remove beef rolls and cover to keep warm.
- Increase heat under sauce and boil until reduced and thickened, about 10 minutes
- While sauce reduces, remove string.
- When sauce is ready return beef rolls to pan to reheat, about 5 minutes.
- Spoon sauce onto a platter, top with roll and serve.
Source: Thyme For Cooking Blog
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