A Sunday night dinner favorite, the family has fun gathering in the kitchen and helping make it. Of course, we then enjoy gathering around the table eating it!
Four ¼-inch-thick slices rum, bottom round, or top round steak, 4- ounces each.
1. Using the flat side of a cleaver, pound the slices about 1/8-inch thick, taking care not to tear the meat. Trim any excess fat and pat dry. Season lightly with:
- 1 cup breadcrumbs from day-old bread
- 4 ozs ground beef, veal or pork
- ½ cup grated Parmesan cheese
- ¼ cup chipped fresh parsley
- ¼ cup finely chipped prosciutto, dry salami, or hot or mild dry coppa
- ¼ cup finely chopped shallots, onions or scallions
- 1 large egg, lightly beaten
2. Lay the meat slices out flat and season with:
- 1 tsp salt
- 1 tsp ground black pepper
3. Spread evenly with the stuffing, leaving at least 1-inch border all around. Roll up, tucking in the sides, and forming a tight, neat packet. Tie securely with strong, crosswise and lengthwise. Dredge the rolls with:
- ½ cup all-purpose flour
4. Shake off the excess. Heat in a large, heavy skillet with a lid over medium-high heat:
- 2 tbsp olive oil
5. Add the meat packets and brown carefully on all sides. Remove the rolls with a slipped spoon and pour off all but 2 tablespoons of fat from the pan. Add to the pan:
- ¼ cup finely chopped onions
- ¼ cup chopped carrots
- 2 tsp minced garlic
6. Cover and cook the vegetables over medium-high heat for 5 minutes. Add:
- ½ cup beef stock
- ½ cup dry red or white wine
- ½ cup tomato puree or 2 tbsp tomato paste
- 1 bay leaf
- ½ tsp dried thyme
7. Bring to a boil and return beef rolls to the pan. Reduce the heat, cover and simmer until the beef is fork-tender, 1 to 1 ½ hours. Remove the rolls to a platter and keep warm. Skim off the fat from the surface of the liquid. Reduce, if necessary, over high heat just until it turns syrupy. Season with:
8. Salt and ground black pepper to taste
9. Remove the strings from the rolls and cut into 1-inch slices or leave whole. Pour the sauce over the meat.
10. Serve with:
Soft polenta with butter and cheese, buttered noodles or pasta, or risotto
Source: The Joy of Cooking
Serves: 4
