Description
Delicious beef rolls filled with prosciutto, breadcrumbs, and cheese, cooked slowly in tasty broth and tomatoes for a super yummy dish.
Ingredients
Scale
- 12 thin slices top round
- 12 slices prosciutto
- ½ cup bread crumbs
- 2 tbsp parsley, chopped
- 1 tbsp Italian seasoning
- ¼ cup Parmesan Reggiano, ground
- Salt and pepper to taste
- Beef broth
- 4 tbsp olive oil
- 2 tbsp of butter
- Eight garlic cloves (four minced, four sliced thin)
- ½ cup of flour
- 16 oz of chicken broth
- 20 oz of crushed tomatoes
Instructions
- Pound slices of top round to 1/8 of an inch.
- Top with a slice of prosciutto.
- Mix breadcrumbs, parsley, parmesan, four minced garlic cloves, and Italian seasoning. Place a tablespoon or so on top of the prosciutto.
- Roll and secure with toothpicks to keep the topping from coming out.
- Roll in flour.
- Saute in olive oil and butter until golden.
- Add to a braising pan and cover with 8 oz of beef broth.
- Add the remaining garlic cloves thinly sliced and crushed tomatoes.
- Bake at 325° for 2 1/2 hours.