Yield: 6 servings
|1 \N||Full cut beef bottom round; cut 1/2\" thick|
|¼ pounds||Prosciutto; minced|
|½ cup||Fresh parsley; chopped|
|2 \N||Hard boiled eggs|
|2 smalls||Clov garlic; minced|
|4 tablespoons||Grated parmesan cheese|
|⅓ cup||Raisins; soaked in water|
|\N \N||To plump|
|1 small||Carrot; grated|
|⅓ cup||Pine nuts|
|2 tablespoons||Cooking oil|
|1 \N||Stalk celery; chopped|
|4 tablespoons||Onions; chopped|
|⅓ cup||Dry red wine|
|½ teaspoon||Italian seasoning|
|16 ounces||Italian plum tomatoes|
|\N \N||Salt and freshly ground pepper|
|1 \N||Handful fine bread crumbs|
Flatten meat with mallet to ¼" thickness. Season both sides with salt and pepper. Combine prosciutto, parsley, eggs, half of minced garlic, 4 tbls cheese, raisins or half of grated carrot, pine nuts and bread crumbs.
Spread stuffing over meat. Starting at narrow end, roll steak jellyroll fashion. Tie with string at 1" intervals or fasten with toothpicks. Heat oil in a large skillet. Brown meat well on all sides; remove to platter.
Sautéremaining garlic and carrot, celery and onion until wilted; remove to platter. Drain off excess fat. Add wine to skillet to Deglaze pan drippings. Return meat and vegetables to skillet with remaining 4 tbls cheese, undrained tomatoes and Italian seasoning. Meat should be covered with vegetables and tomatoes. If not, add small amount of water to cover.
Simmer about 1 hour. Remove meat, strain sauce, cool and remove any fat that comes to surface. Return meat and sauce to skillet; continue cooking until meat is tender. Remove string from meat, slice and serve with sauce and sp aghetti if desired.
Per serving: 194 Calories (kcal); 11g Total Fat; (52% calories from fat); 10g Protein; 13g Carbohydrate; 16mg Cholesterol; 601mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; ½ Fruit; 1½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.