Rolled Beef with Artichoke Stuffing
Ingredients
- 1/2 pound ground veal ⓘ
- 1/2 pound ground pork ⓘ
- 1/2 pound prosciutto, diced ⓘ
- 1/2 cup diced Asiago cheese (2 ounces) ⓘ
- 1/2 cup diced fontina cheese ( 2 ounces) ⓘ
- 6 cloves garlic, minced ⓘ
- 1/2 cup chopped fennel
- 2 cups marinated artichokes, cut into 1-inch pieces(reserve oil in jar) ⓘ
- 1/2 cup coarsely chopped Italian parsley ⓘ
- 1/2 cup minced fresh sage leaves ⓘ
- 1 egg ,beaten1 tablespoon dried Italian seasoning ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 1/2 to 2 pounds flank steak ⓘ
- 2 hard-cooked eggs ⓘ
Instructions
- In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper and mix well.
- Trim excess fat from flank steak and pound to approximately 1/8 - thickness.
- (This takes a few minutes, but it is important to the recipe.
- Use a kitchen mallet or a heavy flat weight such as a wine bottle.)
- Spread stuffing over meat, covering it completely.
- Lay egg quarters down center, lenghtwise, and roll meat around stuffing without overlapping.
- Tie with kitchen string at one-inch intervals to hold securely; if any stuffing escapes, carefully push back in.
- Heat a large heavy skillet over medium-high heat.
- Add 1/4 cup of the reserved artichoke oil.
- Heat oil and add stuffed beef roll to hot oil and brown on all sides.
- Add wine, cover and cook over low heat for 45 minutes.
- Turn beef roll over halfway through cooking.
- When cooked, transfer meat to a serving platter and remove the string.
- Slice and serve with the pan juices.
- The Falso Magro roll is also terrific served on buffets, at picnics or even cold the next day.
Nutrition & Diet Analysis (per serving)
767
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).