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Stuffed Meat Rolls




Source of Recipe


Internet


List of Ingredients




4 oz. beef or chicken
3 slices of bacon or prosciutto or both
1 tsp. Pecorino Romano
1 tsp. Parmesan
1 tsp. fresh parsley
1 tsp. fresh basil
1 tsp. bread crumbs
1/8 clove fresh garlic
Enough flour to coat the beef
Salt and pepper
White wine
6 Tbls. per order of canned crushed tomatoes or tomato sauce


Recipe



This dish can use a variety of meats ‹ tenderloin, top round of beef, top round of veal or chicken which would work as well. First begin with a 4 oz. piece of beef. The meat must be pounded between two sheets of plastic food wrap to keep the meat from tearing. After the meat is pounded, then lay the bacon or prosciutto on the flattened meat, add the remaining six ingredients. Roll the meat to form a tight fitting roll.

Combine flour with a little salt and pepper, roll the beef in the flour lightly.

Cooking: Add three (3) tablespoons of olive oil in a skillet and brown the rolls evenly. Fry the roll with the seamed side of the beef down at first, this will help keep the beef from opening when cooking. You can tie the roll with butcher's string if necessary.

After browning the beef, drain the oil from the skillet removing the beef roll. Return the skillet to the fire and add 1/4 cup of white wine, the tomato sauce and 1/8 stick of butter. Add the beef back to the skillet, cover and bake at 325º for one hour. Remove from the oven, cook your favorite pasta and cover the pasta with the meat and sauce.