Italian Beef Rolls
For a rustic Italian dinner, serve Italian Beef Rolls, Fettuccine with Pesto, commercial Italian bread, and Blackberry Granita.
Yield: 2 servings.
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Amount per serving
- Calories: 196
- Calories from fat: 33%
- Fat: 7.2g
- Saturated fat: 2.8g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 27.2g
- Carbohydrate: 4.1g
- Fiber: 0.0g
- Cholesterol: 76mg
- Iron: 0.0mg
- Sodium: 192mg
- Calcium: 0.0mg
- 2 (4-ounce) lean, boneless beef sirloin steaks
- 2 tablespoons shredded lean cooked ham
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons freshly grated Romano cheese
- 2 teaspoons shredded fresh basil
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground pepper
- Olive oil-flavored vegetable cooking spray
- 2 tablespoons finely chopped onion
- 1/3 cup peeled, seeded, and chopped tomato
- 3 tablespoons dry red wine
- 3 tablespoons canned no-salt-added beef broth, undiluted
- Fresh basil sprigs (optional)
- Trim fat from steaks. Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
- Combine ham and next 5 ingredients in a small bowl, stirring well. Spread ham mixture evenly over steaks, leaving a 1/2-inch border on each. Roll up each steak, jellyroll fashion, starting at short side; secure with heavy string.
- Coat a small nonstick skillet with cooking spray. Place over medium heat until hot; add onion, and saute 3 minutes. Add beef rolls; cook until browned on all sides. Add tomato, wine, and beef broth. Bring to a boil; cover, reduce heat, and simmer 40 to 45 minutes or until meat is tender. Remove rolls to warm plates; spoon tomato sauce mixture over rolls. Garnish with basil sprigs, if desired.
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