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Ingredients
- Nonstick cooking spray
- 2 pounds boneless beef eye round
- roast
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 hard-cooked eggs,* peeled and
- chopped
- 1/4 cup grated Romano cheese
- 3 cloves garlic, minced
- 2 tablespoons snipped fresh parsley
- 1 tablespoon snipped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup water
- 3 cups B asil Tomato Sauce, or
- three 8-ounce cans no-salt-added
- tomato sauce plus 2 teaspoons
- dried Italian seasoning, crushed,
- and 1/4 teaspoon salt
Details
Servings 12
Preparation
Step 1
1. Preheat oven to 375°F. Coat a 3-
quart rectangular baking dish with
nonstick cooking spray; set aside. Trim
fat from beef. Cut roast crosswise into
12 slices, each about 1/2 inch thick.
Place one slice of the beef between two
pieces of plastic wrap; gently pound
with the flat side of a meat mallet to
about 1/8-inch thickness. Repeat with
the remaining beef slices; set aside.
Season meat with 1/4 teaspoon salt
and 1/4 teaspoon pepper.
2. In a medium bowl, combine chopped
eggs, Romano cheese, garlic, parsley,
oregano, 1/4 teaspoon salt, and 1/4
teaspoon pepper. Spoon a scant 1/4cup of the egg mixture onto each beef
slice. Roll up. Secure each with a
wooden toothpick.
3. Pour the water into prepared baking
dish. Arrange beef roll-ups in dish.
Cover dish with foil. B ake about 1 1/4
hours or until beef roll-ups are tender.
4. Meanwhile, in a medium saucepan,
heat B asil Tomato Sauce over medium
heat until hot. (Or in a medium
saucepan, combine canned tomato
sauce, Italian seasoning, and 1/4
teaspoon salt; heat through over
medium heat.)
5. To serve, spoon some of the warmed
sauce onto 12 dinner plates. Using a
slotted spoon, remove beef roll-ups
from baking dish; place roll-ups on
sauce on plates. Drizzle roll-ups with a
little of the cooking liquid in baking dish.
Top with additional warmed sauce.
*To hard-cook eggs, place 6 eggsin a
single layer in a large saucepan (do not
stack eggs). Add enough cold water to
cover the eggs by 1 inch. B ring to a
rapid boil over high heat (water will have
large, rapidly breaking bubbles).
Remove from heat; cover and let stand
for 15 minutes. Drain. Run cold water
over the eggs or place them in ice water
until cool enough to handle; drain. To
peel eggs, gently tap each egg on the
countertop. Roll the egg between the
palms of your hands. Peel off eggshell,
starting at the large end.
BASIL TOMATO SAUCE: In a 5-1/2- to 7-quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 cup
chopped onion and 1 cup finely-chopped carrot; cook about 10 minutes or until very tender, stirring occasionally. Add
4 cloves of minced garlic and 2 tablespoons snipped fresh oregano; cook for 2 minutes more, stirring frequently. Add
1 cup red wine; bring to boiling, stirring up any browned bits on the bottom of the pan. B oil gently about 10 minutes or
until most of the wine is evaporated. Add seven 14-1/2-ounce cans of undrained tomatoes, 1 teaspoon salt, and 1/2
teaspoon ground black pepper. B ring to boiling; reduce heat. Cover and simmer for 25 minutes. Uncover and simmer
for 20 minutes more.* Stir in 1/3 cup snipped fresh basil just before serving. Makes about 12 cups.
*TEST KITCHEN TIP: For a smooth sauce, remove from heat after simmering uncovered for 20 minutes. Cool about
20 minutes. Transfer about 4 cups of the sauce to a blender; cover and blend until smooth. Repeat blending remaining
sauce, 4 cups at a time, until all is pureed. Return all to the Dutch oven and heat through. Stir in basil just before
serving.
Nutrition Facts
per s erving:
162 cal.
6 g total fat (2 g sat. fat)
148 mg chol.
359 mg sodium
4 g carb.
1 g dietary fiber
21 g pro.
DIABETES E XCHANGE S:
0.5 vegetable
3 lean meat
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