Braised Beef Rolls with Risotto Cakes

Our dinner yesterday was from another cookbook written by Lidia Bastianich.  I shared her recipe for Risotto in my #SundaySupper post.  We enjoyed that delicious Risotto on Friday topped with Salmon and a White Wine Cream Sauce.

This recipe for Braised Beef Rolls comes from Lidia's Italian-American Table.  I love taking inexpensive cuts of meat and braising them into a tender, delicious, company worthy meal.  This recipe definitely fits the bill and will be making regular appearances on our dinner table.

I made some adaptations to the original recipe.  I didn't have any parsley so I used some Gourmet Garden Italian Herbs instead.  I substituted a Mozzarella String Cheese Stick for the Provolone called for in the original recipe.  I didn't have any onions in the house so I used shallots and the canned tomatoes I had were diced tomatoes when the recipe asked for Italian Plum Tomatoes. I had some beef broth in the refrigerator so I added that instead of water to the sauce and I also forgot to add any crushed red pepper to the sauce.

Cut your round steak into 5-6" pieces and pound to 1/2" thick.

Mix together the ingredients for the stuffing.

Layer the ingredients to make your rolls.

Roll them up and secure them with toothpicks.

The Risotto Cakes cook up relatively quickly so you can wait until the Beef Rolls are done braising before starting them.  The Beef Rolls will stay hot in the dutch oven off heat.

Enjoy!!!

Braised Beef Rolls

Adapted from Lidia's Italian-American Table

2 c. cubed bread, from day old bread with crusts removed

1 1/2 c. milk

2 hard boiled eggs, peeled and coarsely chopped

3 T. Italian Herbs

1/4 c. Parmigiano-Reggiano cheese, shredded

1/4 c. raisins

1/4 c. pine nuts, toasted

1 clove garlic, minced

2 lbs. round steak, cut into pieces and pounded to 1/2" thickness

4 oz. package Prosciutto

1 Mozzarella Cheese stick, cut into 1/4 x 1/4" sticks

For the Sauce: 

3 T. olive oil

4 shallots, peeled and chopped

2 cloves garlic, minced

2 (14 oz) cans diced tomatoes

1/2 c. dry red wine

3 T. tomato paste

2 bay leaves

Beef broth or water as needed

salt and pepper to taste

Combine bread cubes and milk in a bowl.  Set aside while preparing the beef, by cutting the steak into pieces 5-6", trimming them and pounding them with the toothed side of a meat mallet to 1/2" thickness.  

Squeeze out the excess milk from the bread and place it in a bowl.  Add the eggs, herbs, Parmesan cheese, raisins, pinenuts and garlic.  Mix well.

Place each piece of meat in front of you with the short side closest to you.  Place a slice of Prosciutto on top of the beef and tap it to make it adhere.  Spread about 2 T. of the bread filling on the Prosciutto and Beef, leaving a 1" border.  Place a stick of the Mozzarella crosswise over the edge of the stuffing closest to you.  Fold the beef into rolls, turning in the sides if possible.  (This was easier said than done).  Secure the rolls with toothpicks

In an enamel lined, cast iron dutch oven heat oil over med heat.  Add the shallots and garlic and cook until wilted.  Add the beef rolls, in batches if necessary, to the pan and brown on all sides.  Remove to a plate and set aside as they are browned.

When all beef rolls are browned add the wine to the pot.  Bring to a boil and cook until most of the wine is evaporated, scraping up any brown bits stuck to the bottom of the pan.  Add the tomatoes and bring to a boil.  Add the bay leaves and tomato paste.  Season with salt and pepper.  

Return the beef rolls and any accumulated juices to the pot, arranging the rolls so that they are completely submerged in the sauce.  Add beef broth or water if needed to allow the beef rolls to be submerged.

Reduce heat to a simmer and cook for 3 hrs or longer until the beef is fork tender.  Print Recipe

Risotto Cakes

2 c. leftover risotto, room temperature

1 lg egg

3 T. olive oil

Combine the risotto with the egg.  Heat the olive oil in a large skillet over med heat. Add about a 1/4 c. of the risotto mixture into the pan and gently push down to form a round cake.  Put in as many as the pan will allow without crowding.  Cook the cakes until brown and crisp on the bottom.  Using a large spatula, flip the risotto cakes over and cook until the other side is golden brown and crisp. Remove to a serving platter and keep warm while cooking the remaining risotto cakes.  Print Recipe