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Ингредиенты
- 3 c. Basic Tomato Sauce see * Note
- 1 c. Green Italian olives, ascolane preferred
- 3 Tbsp. Freshly-minced oregano leaves divided
- 1/2 c. Grated parmesan cheese
- 1 c. Finely-minced Italian parsley
- 1/4 tsp Freshly-grated nutmeg
- 1 lb Beef flank steak sliced 8 thin scallop-type slices Salt to taste Freshly-grnd black pepper to taste Flour for dusting
- 1/4 c. Pomace oil
- 1/2 c. Dry red wine
Инструкции
- In a medium saucepan, place Basic Tomato Sauce, green olives and 2 Tbsp. of the fresh oregano and bring to a boil. Simmer while assembling rest of dish.
- In a mixing bowl, mix parmesan, minced parsley and nutmeg till well blended. Lay 8 pcs of steak out on board. Season with salt and pepper. Divide parmesan mix proportionately over beef, spreading to create a thin layer on top of each piece of steak. Roll up each piece like a jelly roll and tie securely with a piece of butcher twine. Dust the rolls with flour.
- In a 12- by 14-inch skillet, heat 1/4 c. pomace oil till smoking. Place 4 rolled steak pcs at a time in the skillet and brown proportionately, rolling with tongs or possibly a wooden spoon. Remove first 4 pcs and repeat with remaining four. Remove second group and pour off veg. oil to throw away.
- Put skillet back on heat and deglaze with red wine, stirring bottom of skillet to loosen browned bits. Add in simmering tomato sauce and bring to a boil. Add in all 8 beef rolls and simmer uncovered 10 to 15 min till meat is cooked through. Remove meat to heated platter, pour sauce over meat and garnish with fresh oregano.
- This recipe yields 4 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 352 | |
| Calories from Fat 154 | 44% |
| Total Fat 17.24g | 22% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 1742mg | 73% |
| Potassium 1126mg | 32% |
| Total Carbs 13.34g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 8.4g | 6% |
| Protein 32.08g | 51% |
