Italian Stuffed Beef Roll

Ingredients

• 1.5 kg (3.3 lbs) beef flank steak 1.5 kg (3.3 lbs) beef flank steak
• 100g (3.5 oz) prosciutto, thinly sliced 100g (3.5 oz) prosciutto, thinly sliced
• 150g (5.3 oz) mozzarella cheese, shredded 150g (5.3 oz) mozzarella cheese, shredded
• 100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
• 1 cup breadcrumbs 1 cup breadcrumbs
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 10g (saturated)
• Carbohydrates: 10g (total), 2g (sugars)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Lay the beef flank steak flat on a cutting board and season with salt and pepper.
3. 3.
   Layer the prosciutto slices evenly over the steak, followed by the shredded mozzarella and grated Parmesan cheese.
4. 4.
   In a bowl, combine the breadcrumbs, minced garlic, chopped parsley, chopped basil, salt, and pepper. Sprinkle this mixture over the cheese layer.
5. 5.
   Starting from one end, tightly roll the steak into a log shape and secure with kitchen twine.
6. 6.
   Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened.
7. 7.
   Place the beef roll in the pot and sear on all sides until browned.
8. 8.
   Pour in the beef broth and tomato sauce, ensuring the roll is partially submerged. Cover the pot and transfer it to the preheated oven.
9. 9.
   Bake for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.
10. 10.
    Remove the beef roll from the pot and let it rest for a few minutes before removing the kitchen twine.
11. 11.
    Slice the roll into thick rounds and serve with the braising sauce. Garnish with fresh basil leaves.

Treat your ingredients with care...

• Beef flank steak — To make it easier to roll, you can ask your butcher to butterfly the steak for you.
• Prosciutto — Choose a high-quality prosciutto for the best flavor and texture.
• Mozzarella cheese — Opt for fresh mozzarella for a creamy and melty filling.
• Parmesan cheese — Grate the Parmesan cheese just before using to preserve its flavor.
• Tomato sauce — If you prefer a smoother sauce, you can blend the tomato sauce before adding it to the pot.

Tips & Tricks

• For a twist, add a layer of sautéed spinach or roasted red peppers to the filling.
• If you prefer a spicier kick, sprinkle some red pepper flakes into the stuffing mixture.
• To save time, you can prepare the beef roll a day in advance and refrigerate it until ready to cook.
• Serve the Falsomagro with a side of creamy mashed potatoes or buttered noodles to complement the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious sandwich filling.

Serving advice

Serve the sliced Falsomagro on a platter, drizzled with the braising sauce. Accompany it with a fresh green salad and crusty Italian bread to complete the meal.

Presentation advice

Arrange the thick slices of Falsomagro on a serving platter, allowing the vibrant colors of the stuffing to be visible. Garnish with fresh basil leaves for a pop of green.