Recipe
Italian Stuffed Beef Roll
Savory Beef Roulade: A Delectable Italian Delight
4.3 out of 5
Indulge in the flavors of Italy with this exquisite Falsomagro recipe. A tender beef roll stuffed with a delightful mixture of prosciutto, cheese, and herbs, this dish is a true representation of Italian culinary excellence.
Metadata
Preparation time
30 minutes
Cooking time
2.5 hours
Total time
3 hours
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, Keto, Gluten-free, High protein
Allergens
Dairy (mozzarella, Parmesan cheese)
Not suitable for
Vegetarian, Vegan, Dairy-free, Paleo, Nut-free
Ingredients
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1.5 kg (3.3 lbs) beef flank steak 1.5 kg (3.3 lbs) beef flank steak
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100g (3.5 oz) prosciutto, thinly sliced 100g (3.5 oz) prosciutto, thinly sliced
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150g (5.3 oz) mozzarella cheese, shredded 150g (5.3 oz) mozzarella cheese, shredded
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100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
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1 cup breadcrumbs 1 cup breadcrumbs
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2 cloves garlic, minced 2 cloves garlic, minced
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2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
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2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
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Salt and pepper, to taste Salt and pepper, to taste
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 carrots, finely chopped 2 carrots, finely chopped
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2 celery stalks, finely chopped 2 celery stalks, finely chopped
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2 cups (470ml) beef broth 2 cups (470ml) beef broth
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2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
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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
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1.Preheat the oven to 180°C (350°F).
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2.Lay the beef flank steak flat on a cutting board and season with salt and pepper.
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3.Layer the prosciutto slices evenly over the steak, followed by the shredded mozzarella and grated Parmesan cheese.
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4.In a bowl, combine the breadcrumbs, minced garlic, chopped parsley, chopped basil, salt, and pepper. Sprinkle this mixture over the cheese layer.
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5.Starting from one end, tightly roll the steak into a log shape and secure with kitchen twine.
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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.
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7.Place the beef roll in the pot and sear on all sides until browned.
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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.
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9.Bake for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.
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10.Remove the beef roll from the pot and let it rest for a few minutes before removing the kitchen twine.
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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.
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