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Cannelloni Filling

Foreign.Taste's picture
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, chopped
  Carrot 1 Small, sliced
  Stalk celery 1 , diced
  Round steak 1 1⁄2 Pound, cut in 1 1/2 inch cubes
  Pork shoulder 1⁄2 Pound, cut in 1 1/2 inch cubes
  Cooking sherry 1⁄2 Cup (8 tbs)
  Beef broth 1 Can (10 oz), condensed
  Tomato paste 1 Tablespoon
  Salt 1 Teaspoon
  Basil 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Light cream 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Egg yolks 2 , beaten

In Dutch oven or large skillet melt butter.
Add vegetables and cook till tender but not brown.
Add meat and brown lightly on all sides.
Add wine.
Blend beef broth, tomato paste; add to mixture.
Season with salt, pepper, and 1/2 teaspoon basil.
Cover; bake at 300° about 2 1/2 hours or till meat is very tender. (This finishes the stew.)
To prepare filling: Strain sauce from stew; reserve for Cannelloni topping.
Put all meat and vegetables through food chopper, using coarse blade.
Measure 2 1/2 cups meat mixture; add light cream, Parmesan, basil, and egg yolks; mix well.

Recipe Summary

Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2558 Calories from Fat 1427

% Daily Value*

Total Fat 160 g245.9%

Saturated Fat 77 g385.2%

Trans Fat 0.3 g

Cholesterol 995 mg331.7%

Sodium 4873.1 mg203%

Total Carbohydrates 43 g14.3%

Dietary Fiber 6.2 g25%

Sugars 14.5 g

Protein 221 g442.5%

Vitamin A 223.7% Vitamin C 39.4%

Calcium 105.7% Iron 64.7%

*Based on a 2000 Calorie diet


Cannelloni Filling Recipe