Monday, January 9, 2012

Beef Involtini

I found this Italian recipe for rolled beef called Beef Involtini, which is similar to a Czech recipe I love called Spanish Birds.

4 servings

1 cup stale sourdough bread, chopped
1 Tbsp minced fresh parsley
½ cup shredded parmesan cheese
½ cup frozen chopped spinach, defrost and squeeze out excess water
1 1/2 lb round or flank steaks
sliced pepperoni, about 2-3 slices per roll
Salt and pepper
½ small onion, diced
2 celery stalks, diced
1 large carrot, diced
2 large garlic clove, diced
1 can diced tomatoes with basil, undrained

In a large bowl prepare stuffing by combining bread, parsley, cheese and spinach; set aside.

Pound out meat into four ¼” thick steaks. Lay the meat out, place a couple slices of pepperoni on top and spoon stuffing over that. Roll up tightly. Secure roll with toothpicks or butcher twine. Repeat for remaining rolls. Season with salt and pepper.

In a sauté pan over medium heat, drizzle a little EVOO and add onion, celery and carrot. Cook until veggies are tender.

Add the involtini to the pan and lightly brown all sides; add tomatoes. Mix well, cover and cook for about 1 hour.

Remove toothpicks or twine from rolls before serving. Plate by creating a bed of rice, top with tomato mixture and finish with sliced involtini.

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