Beef Roll with Tomato Sauce

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  • Makes: 6 servings
  • Prep: 40 mins
  • Cook: 45 mins

Beef Roll with Tomato Sauce

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Directions

  1. Score steak on both sides by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.
  2. With a meat mallet, pound flank steak, or round steak into a 12x8-inch rectangle, working from center to edges. Sprinkle lightly with salt. Set aside. In a bowl combine the cheese, snipped raisins, carrot, parsley, pine nuts or almonds, 2 cloves garlic, and the pepper.
  3. Spread the raisin mixture over the meat. Roll up the meat, jelly-roll style, beginning from a short side. Tie the meat in 3 or 4 places with 100-percent cotton string.
  4. In a large skillet brown meat on all sides in hot oil. Add onion and the 1 clove garlic; cook until onion is tender. Stir in 1 cup beef broth, wine or beef broth, and tomato paste. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until meat is tender. Remove meat from skillet. If necessary, boil sauce, uncovered, about 5 minutes to reduce to 1-1/2 cups.
  5. Meanwhile, cook pasta according to package directions. Drain well, To serve, remove strings and slice meat into 6 or 12 slices. Arrange meat slices on hot pasta. Spoon sauce over top. Makes 6 servings.
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Nutrition Facts (Beef Roll with Tomato Sauce)

  • Per serving:
  • 328 kcal ,
  • 12 g fat
  • (4 g sat. fat ,
  • 44 mg chol. ,
  • 471 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 23 g pro.
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