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  • Beef rolls

    1 vote
    Prep time:
    Cook time:
    Servings: 3
    by Nazzareno Casha
    65 recipes
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    Ingredients

    • 6 thin slices of topside or round steak, flattened with a mallet
    • 400g veal mince
    • 2 rashers bacon, diced
    • 2 cloves garlic, crushed
    • ½ cup parsley, finely chopped
    • 1 tbsp oregano, finely chopped
    • 1 shallot, thinly sliced
    • ½ cup grated cheese Parmesan
    • 2 eggs, beaten
    • Sauce
    • 3 tbsp olive oil
    • 2 large onions, diced
    • 5 cloves garlic, crushed
    • 1 tin tomatoes
    • 1 cup flat leaf parsley, leaves picked
    • ½ cup basil, leaves picked
    • 250ml red wine
    • 500ml water
    • Salt and pepper to taste
    • 2 bay leaves

    Directions

    1. Start with the sauce: chop and fry onion and garlic in olive oil until softened and golden.
    2. Add tomatoes, herbs, red wine and water and leave to simmer while you prepare the beef rolls
    3. First, lay out the beef slices. Meanwhile, mix the remaining ingredients together and season with salt and pepper. Place then a heaped tablespoon of stuffing mixture on each beef slice, spreading out well.
    4. Roll it up and secure it with a toothpicks or tie with butcher’s twine. Place the beef rolls in the sauce and simmer for 1 ½ hours over low heat.

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