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Category: Beef
Prep Time: Cook Time: Total Time:
4 lbs bottom round or top round, cut into 20 – 1/2 inch slices
20 slices prosciutto, sliced paper thin
salt and pepper, to taste
3 oz olive oil
Stuffing:
3 cup milk
2 cup stale Italian bread, crust removed
1/2 cup parsley, chopped
2 tbsp garlic, chopped
1/2 cup Parmesan cheese
Balsamic Raisin Sauce
1 cup red wine
1/2 cup balsamic vinegar
2 qts KNORR Demi-Glace Sauce Mix, prepared
2 tbsp tomato paste
1 cup tomatoes, chopped
1/2 cup raisins, rehydrated in hot water
Preheat oven to 325. For stuffing, add milk to bread and let soak for 30 minutes. Squeeze out excess milk. Add parsley, cheese and garlic.
Flatten meat with meat mallet to about 1/4 inch thickness. Lay a piece of prosciutto on top of meat. Spoon about 2 tbsp of stuffing mixture on each, leaving a 1/2 inch space on each side of meat. Fold long sides in 1/2 inch, roll into cylinder shape and secure with toothpick. Continue with all the rest until done. Season with salt and pepper. Heat olive oil in large saucepan; brown off rolled meat on all sides. Remove with slotted spoon and reserve.
Pour off any excess fat; deglaze with red wine and balsamic vinegar, scraping up all bits from bottom of pan. Add prepared demi-glace, tomato paste and chopped tomatoes; bring to simmer gently. Add rolled beef with any accumulated juices, cover and bake for about 1 1/22 hours. Remove beef rolls from sauce; add raisins and adjust seasoning. Add beef back into sauce before serving. Serves 8-10
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ITALIAN-STYLE BEEF ROLLS IN BALSAMIC RAISIN SAUCE
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Category: Beef
Prep Time: Cook Time: Total Time:
4 lbs bottom round or top round, cut into 20 – 1/2 inch slices
20 slices prosciutto, sliced paper thin
salt and pepper, to taste
3 oz olive oil
Stuffing:
3 cup milk
2 cup stale Italian bread, crust removed
1/2 cup parsley, chopped
2 tbsp garlic, chopped
1/2 cup Parmesan cheese
Balsamic Raisin Sauce
1 cup red wine
1/2 cup balsamic vinegar
2 qts KNORR Demi-Glace Sauce Mix, prepared
2 tbsp tomato paste
1 cup tomatoes, chopped
1/2 cup raisins, rehydrated in hot water
Preheat oven to 325. For stuffing, add milk to bread and let soak for 30 minutes. Squeeze out excess milk. Add parsley, cheese and garlic.
Flatten meat with meat mallet to about 1/4 inch thickness. Lay a piece of prosciutto on top of meat. Spoon about 2 tbsp of stuffing mixture on each, leaving a 1/2 inch space on each side of meat. Fold long sides in 1/2 inch, roll into cylinder shape and secure with toothpick. Continue with all the rest until done. Season with salt and pepper. Heat olive oil in large saucepan; brown off rolled meat on all sides. Remove with slotted spoon and reserve.
Pour off any excess fat; deglaze with red wine and balsamic vinegar, scraping up all bits from bottom of pan. Add prepared demi-glace, tomato paste and chopped tomatoes; bring to simmer gently. Add rolled beef with any accumulated juices, cover and bake for about 1 1/22 hours. Remove beef rolls from sauce; add raisins and adjust seasoning. Add beef back into sauce before serving. Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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