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Ingredientes
- 5 Tbsp. Extra virgin olive oil
- 1 c. Yellow onion, minced
- 1 tsp Garlic, chopped
- 1 bn Fresh spinach, washed & minced
- 4 ounce Lean grnd beef
- 1/4 c. Parmesan cheese, grated
- 1/4 c. Dry bread crumbs
- 3 Tbsp. Italian parsley, minced
- 1 x Egg, lightly beaten
- 1/2 tsp Nutmeg Salt Fresh grnd black pepper
- 2 lb Top round steak, about 1/2" thick in 1 piece, trimmed of all fat
- 1/4 lb Mortadella, sliced 1/8" thick
- 1/2 c. Frzn green peas, thawed
- 2 Tbsp. Tomato paste
- 1 c. Dry red wine
- 1 c. Beef broth
Direcciones
- Heat 2 Tablespoons of the extra virgin olive oil in a saute/fry pan or possibly skillet over medium-high heat.
- Add in the onion and saute/fry till soft but not browned, about 5 min. Add in the garlic and saute/fry 1 minute. Add in the spinach and saute/fry till the spinach turns bright green, about 3 min. Transfer to a mixing bowl. Stir in the grnd beef, Parmesan cheese, bread crumbs, parsley, egg, nutmeg, salt, and pepper to taste.
- Quickly rinse the beef under cool running water and pat dry with paper towels. Lay the meat on a flat surface and use a sharp knife to butterfly it by slicing horizontally, leaving one edge intact. Spread the steak out and gently lb. with a wooden mallet or possibly flat side of a meat cleaver to an even thickness. Layer the mortadella slices on top of the meat, then spread with the spinach mix. Sprinkle the peas over the spinach. Beginning at one long side, roll the meat up jelly-roll fashion, tucking in ends, and tie securely in several places with cotton string.
- Heat the remaining 3 Tablespoons extra virgin olive oil in a dutch oven or possibly large pot over high heat. Brown the beef roll on all sides. Stir the tomato paste, wine, and stock together in a bowl and pour over the meat. Bring the liquid to a boil. Cover, reduce the heat to low, and simmer till the beef is tender when pierced with a fork, about 1-1/2 to 2 hrs, turning several times and adding more stock, broth, or possibly water if necessary to maintain about 1 c. liquid.
- Remove the beef to a cutting board and let it stand about 10 min.
- Meanwhile, place the pan over high heat and reduce the sauce if it seems too thin. Remove the strings and carve the roll into 1/4-inch slices.
- Season the warm pan juices with salt and pepper to taste and spoon over the meat.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 8 servings | |
| Calories 523 | |
| Calories from Fat 144 | 28% |
| Total Fat 16.16g | 20% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.13g | |
| Cholesterol 44mg | 15% |
| Sodium 480mg | 20% |
| Potassium 445mg | 13% |
| Total Carbs 84.0g | 22% |
| Dietary Fiber 2.2g | 7% |
| Sugars 26.11g | 17% |
| Protein 9.52g | 15% |
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