Italian beef roulades - Italienska oxrulader

ITALIAN BEEF ROULADES
Italienska oxrulader

Tender meat is filled with spinach, Parmesan cheese, lemon and other good stuff. Serve with pasta and a tomato sauce and you’re in Italy even if you’re on the North Pole.

4 servings

4 thin slices tenderized beef steaks, approx 4 oz each

1 package frozen leafy spinach
1 small onion
2 garlic cloves
butter or margarine for frying
1 ¾ oz ham
1 oz chopped walnuts
2 tablespoons raisins
2 tablespoon grated Parmesan cheese
1 teaspoon grated lemon zest
black pepper
1 can crushed tomatoes, 14 oz

Heat the oven to 175°C/350F.

Thaw the spinach. Peel and finely chop the onion, peel and crush the garlic. Melt some fat and sautée onion and garlic on medium heat until transparent and tender, approx 5 minutes. Remove the pan from the heat.

Squeeze the thawed spinach to get rid of all excess fluid and coarsely chop it. Dice the ham and chop the walnuts. Put spinach, ham, nuts, raisins, Parmesan and lemon zest in the onion mixture and blend well. Spoon it up in the middle of the meat slices and roll them up to a tight roll. Secure with a toothpick.

Put the rolls seamside down in a small oven pan and sprinkle with pepper. Divide the crushed tomatoes on top. Leave in the oven for about 30 minutes, then put them on serving plates and remove the toothpicks. Serve immediately.

You can also put thin mozzarella slices on the meat and then cover with the spinach filling. Roll up and continue according to the recipe.

Enjoy!

Bella