|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|
|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.
Blend beef broth, tomato paste; add to mixture.
Season with salt, pepper, and 1/2 teaspoon basil.
Cover; bake at 300Â° 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.