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Cannelloni Filling

Foreign.Taste's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked

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