Recipe Simple Stuffed Beef Rolls

[MypinchofItaly]

Serves: 2 | Preparation time: 10 mins | Cooking time: 25 mins

• Top Round Beef meat: 4 thin slices (about 500 g in total)
• Basil, fresh: 4 leaves
• Garlic: 2 cloves
• Dry white wine or a red dry one
• Extra virgin olive oil (EVOO): 3 tbsp
• Italian Caciotta or Provolone or Scamorza cheese or any meltable cheese, to taste
• Cooked Ham, about 80-100 g
• Salt and pepper: to taste

Method

Sprinkle each slice with a pinch of salt and pepper.
Put a slice of ham, a couple of thin slices of cheese, two basil leaves on each slice, then close the rolls: start by folding in the longer sides to make sure the filling doesn’t spill out, then roll up the slice by starting at one end and moving towards the other.
Close each roll with a toothpick to secure the slices in place.
Heat up 3 tbsp of EVOO in a saucepan and brown garlic cloves.

Start by frying up the rolls on medium heat for 1 minute, turning them often to prevent they burn, then add white or red wine and let it evaporate.

Tip: better to use a wine that is room temperature, it tenderize meats.

Lower the heat, stir them to make sure they brown evenly. Il will take about 10-15 minutes. Occasionally sprinkle them with the gravy in the pan to help them cooking quicker and keep much flavour.

Tip: it's pretty important to fry up the beef rolls on low heat, in this way they won't become dry or hard, but they will turn out soft.

Take them off the pan and serve with whatever you prefer.

 

[CraigC]

What cut of thin beef did you use?

 

[rascal]

View attachment 44611

Serves: 2 | Preparation time: 10 mins | Cooking time: 25 mins

• Beef meat: 4 thin slices (about 500 g in total)
• Basil, fresh: 4 leaves
• Garlic: 2 cloves
• Dry white wine or a red dry one
• Extra virgin olive oil (EVOO): 3 tbsp
• Italian Caciotta or Provolone or Scamorza cheese or any meltable cheese, to taste
• Cooked Ham, about 80-100 g
• Salt and pepper: to taste

Method

Sprinkle each slice with a pinch of salt and pepper.
Put a slice of ham, a couple of thin slices of cheese, two basil leaves on each slice, then close the rolls: start by folding in the longer sides to make sure the filling doesn’t spill out, then roll up the slice by starting at one end and moving towards the other.
Close each roll with a toothpick to secure the slices in place.
Heat up 3 tbsp of EVOO in a saucepan and brown garlic cloves.

Start by frying up the rolls on medium heat for 1 minute, turning them often to prevent they burn, then add white or red wine and let it evaporate.

Tip: better to use a wine that is room temperature, it tenderize meats.

Lower the heat, stir them to make sure they brown evenly. Il will take about 10-15 minutes. Occasionally sprinkle them with the gravy in the pan to help them cooking quicker and keep much flavour.

Tip: it's pretty important to fry up the beef rolls on low heat, in this way they won't become dry or hard, but they will turn out soft.

Take them off the pan and serve with whatever you prefer.

I'm making these this summer,

Russ

 

[MypinchofItaly]

What cut of thin beef did you use?

Top round (fesa)