Italian Beef Roll


From Simply Perfect Italian. Good with pasta or risotto  This recipe serves 6


  • 1 lb beef top round steak, cut 1/2 " thick Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw
  • 3 oz cappicola or fully cooked ham, thinly sliced
  • 1 large egg, beaten Egg, whole, raw, fresh
  • 1/2 lb lean ground beef Beef, ground, lean, (approximately 21% fat), raw
  • 1/4 cup grated parmesan cheese Cheese, parmesan, grated
  • 1/4 cup fresh snipped parsley Parsley, raw
  • 1/2 cup frozen peas Peas, green, frozen, unprepared
  • 6 leaves fresh basil Spices, basil, ground
  • 1 Tbs oil Oil, olive, salad or cooking
  • 1 large onion, chopped (1C) Onions, raw
  • 1/4 cup celery, chopped Celery, raw
  • 1/4 cup carrots, chopped Carrots, raw
  • 1 clove garlic, minceed
  • 1 cup beef broth Soup, beef broth or bouillon canned, ready-to-serve
  • 1/2 cup dry red wine/beef broth
  • 1/4 cup tomato paste Tomato products, canned, paste, with salt added
  • 6 oz linguine,fettuccine, or pasta,, cooked and drained


Step 1

Pound steak wit a meat mallet into 12x8 inch rectangle, working from centre to edges. Arrange cappicola or ham on steak, overlapping as necessary. Combine egg,ground beef, cheese and parsley: spread over meat. Layer basil leaves around and spoon peas around on top of meat mixture. Roll up jelly-roll style, beginning from one of the short sides. Tie meat in three or four places with heavy string.

Step 2

Brown meat on all sides in hot oil in a large skillet. Add onion, garlic,celery and carrots cooking until just tender. stir in beef broth, wine and tomato paste. Heat to boiling. Reduce heat. Cover and simmer about 45 mins or til meat is tender. Remove meat. If necessary boil broth mixture rapidly, uncovered 1-2 mins or til reduced to 2 cups. Skim off fat.

Step 3

Remove strings and slice meat into 6 or 12 slices. Arrange slices on hot pasta . Spoon sauce around meat and over pasta


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