Rolled Beef With Artichoke Stuffing
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
Ground Veal450 g
Ground Pork450 g
Prosciutto (diced)6 cloves
Garlic (minced)1 cup
Fennel (chopped)1 tsp
Salt1 tsp
Pepper910 g
Steak (flank)1 cup
Red Wine (dry)Directions:
1
In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper and mix well
2
Trim excess fat from flank steak and pound to approximately 1/8 - thickness
3
(This takes a few minutes, but it is important to the recipe
4
Use a kitchen mallet or a heavy flat weight such as a wine bottle
5
) Spread stuffing over meat, covering it completely
6
Lay egg quarters down center, lenghtwise, and roll meat around stuffing without overlapping
7
Tie with kitchen string at one-inch intervals to hold securely; if any stuffing escapes, carefully push back in
8
Heat a large heavy skillet over medium-high heat
9
Add 1/4 cup of the reserved artichoke oil
10
Heat oil and add stuffed beef roll to hot oil and brown on all sides
11
Add wine, cover and cook over low heat for 45 minutes
12
Turn beef roll over halfway through cooking
13
When cooked, transfer meat to a serving platter and remove the string
14
Slice and serve with the pan juices
15
The Falso Magro roll is also terrific served on buffets, at picnics or even cold the next day