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Ingredientes
- 6 thin slices of topside or round steak, flattened with a mallet
- 400g veal mince
- 2 rashers bacon, diced
- 2 cloves garlic, crushed
- ½ cup parsley, finely chopped
- 1 tbsp oregano, finely chopped
- 1 shallot, thinly sliced
- ½ cup grated cheese Parmesan
- 2 eggs, beaten
- Sauce
- 3 tbsp olive oil
- 2 large onions, diced
- 5 cloves garlic, crushed
- 1 tin tomatoes
- 1 cup flat leaf parsley, leaves picked
- ½ cup basil, leaves picked
- 250ml red wine
- 500ml water
- Salt and pepper to taste
- 2 bay leaves
Direcciones
- Start with the sauce: chop and fry onion and garlic in olive oil until softened and golden.
- Add tomatoes, herbs, red wine and water and leave to simmer while you prepare the beef rolls
- First, lay out the beef slices. Meanwhile, mix the remaining ingredients together and season with salt and pepper. Place then a heaped tablespoon of stuffing mixture on each beef slice, spreading out well.
- Roll it up and secure it with a toothpicks or tie with butcher’s twine. Place the beef rolls in the sauce and simmer for 1 ½ hours over low heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 597g | |
| Recipe makes 3 servings | |
| Calories 481 | |
| Calories from Fat 215 | 45% |
| Total Fat 24.23g | 30% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 493mg | 21% |
| Potassium 916mg | 26% |
| Total Carbs 21.19g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 9.08g | 6% |
| Protein 30.61g | 49% |
