Roulade of Beef
In Europe beef can be purchased in many different ways. Sometimes you will find specials at your local butcher shop prepared the same morning. However, I prefer to start from scratch to prepare this dish that reminds me of my mother and her fabulous cooking.
- 1½ lb flank steak
- 8 fresh parsley sprigs, leaves only
- 1 small garlic clove, mashed
- 4 slices of prosciutto, chopped fine
- 1 Tbsp sifted bread crumbs
- 1 heaping Tbsp grated Parmesan cheese
- ¼ cup butter, melted
- Pinch of black pepper
- Pinch of crushed red pepper
- 1½ oz salted pork, diced
- 3 Tbsp olive oil
- ¼ cup Esser Cabernet Sauvignon
- 2 Tbsp warm water
- Parsley, chopped
- Cut flank steak into 4 pieces and pound them thin between sheets of wax paper.
- Chop parsley and garlic together.
- Place prosciutto, bread crumbs, cheese, parsley and garlic, half of the butter, black and red pepper, and one third of the salted pork in a bowl. Mix well. Add salt if needed. Spoon the mixture evenly onto the flattened slices of beef. Roll up the meat evenly. Fasten both ends with skewers or food picks.
- Combine olive oil, remaining salt pork and remaining butter in a saucepan, heat on medium.
- Add the beef roulades and brown on all sides for about 10 minutes.
- Add wine and water mixture together, cover saucepan and reduce heat to simmer and cook slowly for 20-25 minutes.
- Uncover and let simmer for another 4-5 minutes.
- Place on warmed platter, spoon sauce over meat and sprinkle parsley over top. I prefer to prepare mashed potatoes or shoe string potatoes.