Beef Roll Italian Style
|Top round beef||2 Pound, butterflied|
|Dijon style mustard||3 Tablespoon|
|Onions||1 Bunch (100 gm), chopped|
|Spinach||1 Bunch (100 gm), finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Chopped parsley||2 Tablespoon|
|Chopped basil/0.5 teaspoon dried basil||1 Tablespoon|
|Shredded parmesan cheese/Romano cheese||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, finley chopped|
|Carrot||1 , peeled and chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
Lay open the steak on a board, cover with a sheet of waxed paper, and pound lightly until of even thickness.
Spread with mustard.
Place sausage in a saucepan, cover with water, bring to a boil, and simmer very gently for 15 minutes; drain.
Using a large frying pan, saute green onions in 1 teaspoon of the butter until limp.
Add spinach and cook until barely wilted.
Turn into a bowl.
Mix in garlic, parsley, basil, egg, salt, and cheese.
Spread the spinach filling over the mustard coated meat.
Lay sausages in a ribbon down the center.
Roll up and tie with a string.
Place on a baking pan.
Meanwhile saute onion and carrot in remaining butter until glazed and spoon around the meat roll.
Bake in a 425Â° oven for 20 minutes.
Pour wine into pan and continue baking 5 to 10 minutes longer, or until steak is browned but still slightly pink inside.
Cut into 1 inch slices and spoon vegetable sauce alongside.
Contains about 330 calories per serving.