Rolled Beef, Italian Style
|Beef round steak||1 1⁄2 Pound (Cut About 0.5 Inch Thick)|
|Ground pork||1⁄2 Pound|
|Ground fully cooked ham||4 Ounce (3/4 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Cognac/Brandy||1⁄4 Cup (4 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Dried oregano||1 Teaspoon, crushed|
|Hot cooked noodles||1⁄2 Cup (8 tbs)|
With meat mallet pound a generous amount of salt and pepper into steak until meat is 1/4 inch thick.
Combine egg, pork, ham, Parmesan cheese and parsley.
Spread pork mixture evenly over steak; roll up meat as for jelly roll.
Press seams together; tie securely with string or skewer.
In skillet, brown meat roll on all sides in mixture of hot olive oil and butter.
Add onion and garlic.
Cook until onion is tender but not brown; remove from heat.
Add cognac to skillet and ignite.
When flame has subsided, return skillet to heat.
Add wine, simmer until wine is nearly evaporated.
Stir in beef broth, tomato paste and oregano.
Cover and simmer 45 minutes; baste occasionally.
Remove meat from skillet; slice and arrange on top of hot cooked noodles on serving platter.
(Center of meat roll will have a pink color when sliced.) Skim fat from sauce in skillet; pour sauce over all.
To increase quantity of sauce use 1 1/2 times the beef broth, tomato paste, oregano, onion, cognac and wine.