Rollatine Of Beef
|Round steak||1⁄2 Pound|
|Garlic clove||1⁄2 Large, finely minced|
|Olive oil/Safflower oil||2 Tablespoon|
|Tomato paste||1 Can (10 oz)|
|Bay leaf||1 Large|
|Burgundy wine||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
Have steak cut thin and pound with side of a cleaver between wax paper.
Sprinkle with salt, pepper, garlic and parsley.
Roll in tight roll and tie with fine string.
In a large skillet, heat 2 tbsp. olive or safflower oil.
Add rolled meat and braise entire roll over low heat.
Add to this the tomato paste and water to make gravy.
Break large bay leaf in half and also add to meat.
Cover and simmer and turn meat every 10 mins.
If desired, add Burgundy wine 10 mins. before meat is cooked.
Remove from skillet and cut string.
Slice beef diagonally.
Pour gravy over dumpling/beef mixture.