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Categories:
boneless beef salt Provolone cheese nuts currants garlic olive oil yellow onion red wine tomatoes parsley basil
Viewed: 38 - Published at: 9 years agoIngredients
- 1 lb boneless beef top round, trimmed of fat and cut into 4 thin slices
- salt and pepper (to taste)
- 4 slices prosciutto (sliced thin)
- 4 slices provolone cheese
- 2 tablespoons pine nuts
- 2 tablespoons currants (can substitute raisins)
- 2 garlic cloves, peeled and chopped
- 1/4 cup olive oil
- 1 medium yellow onion, peeled and chopped
- 1 cup dry red wine
- 4 large tomatoes, peeled, seeded and chopped
- 1 tablespoon fresh flat-leaf parsley, chopped
- 3 -4 fresh basil leaves, torn into small pieces
Method
- Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4" thick. Sprinkel with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pines nuts, currents and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1" intervals with kitchen string.
- In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes.
- Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer.
- Add the wine and cook until most of the liquid evaporates, about 2 minutes.
- Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.
- Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer.
- Tranfer to warmed,individual plates, spooning the sauce over the top and serve at once.
