ITALIAN BEEF ROULADES
Italienska biffrulader
Tender meat is filled with spinach, parmesan, lemon and other goodies. It's Italy inspired thanks to a lovely tomato sauce and pasta.
Serves 4
4 thin slices tenderized beef, each weighing 4½ oz
8.8 oz frozen, leafy spinach
1 small onion
2 garlic cloves
butter or margarine for frying
1 3/4 oz smoked ham
1 oz chopped walnuts
2 tablespoons raisins
2 tablespoons parmesan
1 teaspoon grated lemon zest
some black pepper
1 can crushed tomatoes, approx 14 oz
Heat the oven to 350F. Thaw the spinach. Peel and finely chop the onion. Peel and crush the garlic. Melt some fat and sauté onion and garlic until transparent and tender on medium heat for about 5 minutes. Remove from heat. Squeeze out excess liquid from the thawed spinach and coarsely chop it. Dice the ham and chop the walnuts. Put spinach, ham, nuts, raisins, parmesan and lemon zest in the onion mixture. Blend well.
Spoon up this mixture in the middle of the sliced meat. Roll up firmly and secure with a toothpick. Put the roulades, seamside down, in a small roasting pan. Sprinkle with pepper and divide the crushed tomatoes evenly on top.
Let the roulades cook until done in the oven for about 30 minutes. Put them on serving plates and remove the toothpicks. Serve right away with pasta as above.
Enjoy!
Bella
Italienska biffrulader
Tender meat is filled with spinach, parmesan, lemon and other goodies. It's Italy inspired thanks to a lovely tomato sauce and pasta.
Serves 4
4 thin slices tenderized beef, each weighing 4½ oz
8.8 oz frozen, leafy spinach
1 small onion
2 garlic cloves
butter or margarine for frying
1 3/4 oz smoked ham
1 oz chopped walnuts
2 tablespoons raisins
2 tablespoons parmesan
1 teaspoon grated lemon zest
some black pepper
1 can crushed tomatoes, approx 14 oz
Heat the oven to 350F. Thaw the spinach. Peel and finely chop the onion. Peel and crush the garlic. Melt some fat and sauté onion and garlic until transparent and tender on medium heat for about 5 minutes. Remove from heat. Squeeze out excess liquid from the thawed spinach and coarsely chop it. Dice the ham and chop the walnuts. Put spinach, ham, nuts, raisins, parmesan and lemon zest in the onion mixture. Blend well.
Spoon up this mixture in the middle of the sliced meat. Roll up firmly and secure with a toothpick. Put the roulades, seamside down, in a small roasting pan. Sprinkle with pepper and divide the crushed tomatoes evenly on top.
Let the roulades cook until done in the oven for about 30 minutes. Put them on serving plates and remove the toothpicks. Serve right away with pasta as above.
Enjoy!
Bella
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