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Italian Beef Roll ups Recipe

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Meet the Cook: When I serve Italian Beef Roll-Ups, my family and friends tell me that I should open a restaurant. And this dish tastes even more delicious rewarmed! I do a lot of cooking, especially now that we're retired. As a special treat, I like to bring dinner to our daughters (we have three) and their husbands. -Lucia Johnson, Massena, New York

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Italian Beef Roll ups Recipe

Prep: 20 min. Cook: 1-1/2 hours

Yield: 6 Servings

20 90 110

Ingredients

1-1/2 pounds beef top round steak, thinly sliced
Salt and pepper to taste
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1/4 cup finely chopped fresh celery leaves
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons olive oil
4 cups spaghetti sauce
Hot cooked pasta

Directions

Pound meat to tenderize. Sprinkle with salt and pepper. Cut into 3-in. to 4-in. squares. Combine the bread crumbs, cheese, celery and herbs. Place a heaping spoonful of crumb mixture on each meat square and roll up. Secure with string or a toothpick. Roll meat in remaining crumb mixture.
In a large skillet, brown roll-ups in oil on all sides. Pour spaghetti sauce over all; cover and simmer 1-1/2 hours or until meat is tender. Serve with pasta. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 448 calories, 19 g fat (6 g saturated fat), 78 mg cholesterol, 1,267 mg sodium, 30 g carbohydrate, 3 g fiber, 37 g protein.

Originally published as Italian Beef Roll-ups in Country Woman May/June 1992, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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