Beef Roll Ups With Spinach
|Beef round steak||2 Pound (1/4 Inch Thick)|
|Garlic||1 Clove (5 gm), halved|
|Spinach||1⁄2 Pound, cooked and drained|
|Soft bread crumbs||3⁄4 Cup (12 tbs), toasted|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Dried sage leaves||1⁄2 Teaspoon, crushed|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Cooking oil||2 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
Pound meat till very thin; cut in 8 pieces.
Rub with cut garlic; season with salt and pepper.
Combine spinach, crumbs, cheese, sage, and thyme; mound 14 cup on each piece of meat.
Roll up; tie with string.
In heavy skillet brown the meat in hot oil. (Electric skillet 350°.)
Add wine and 14 cup water.
Cover; simmer till meat is tender, about 30 minutes.
Turn occasionally; add water, if needed.
Transfer meat to platter; keep warm.
Mix flour in 2 tablespoons cold water; stir into pan juices.
Cook and stir till thick and bubbly.
Pour over meat.