Beef Rolls In Red Wine Tomato Sauce Recipes

BEEF ROLLS IN RED WINE TOMATO SAUCE

Steps:

• Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
• Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet.
• Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.
• Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes.
• Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes.
• Serve hot with a side dish of your choice.

ITALIAN BEEF BRACIOLE

Steps:

• For the Filling: Combine all ingredients in a small bowl.
• Pound the beef slices until they're about ¼ inch thick. Sprinkle with salt and pepper. Lay a slice of Parma ham on each slice of beef, followed by ½ slice of Provolone and then place 2 tablespoons of the filling in the center. Slightly fold in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end roll up the slices of beef, pressing firmly so that's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. (Remember to remove them before serving!)
• Heat the olive oil in a Dutch oven over medium-high heat. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside.
• Add the onions and garlic to the Dutch oven and saute until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, deglazing the bottom of the pan.
• Add the crushed tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for about 3 hours or until fork tender.
• Add the parsley and basil and simmer for another 2 minutes. Add salt and pepper to taste.
• To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by the beef rolls and a leafy green salad.

BEEF STUFFED CABBAGE ROLLS IN A RED WINE TOMATO SAUCE RECIPE - (4/5)

Steps:

• Preheat oven to 375. Cabbage: Fill a large soup pot with water. Add 12-15 large cabbage leaves. Cook for 2-3 minutes. Remove and let dry. Reserve 1 to 2 cups of the cabbage cooking water. Sauce: heat the olive oil over med-high. Add the onion, garlic and bell pepper. Cook for about 3 minutes, or until the vegetables begin to brown and soften. Remove half of the vegetables from the pan and place in a glass mixing bowl. (This is for the filling.) Back to the skillet, add the tomatoes and wine. Cook, stirring often, for 2 to 3 minutes. Add the sugar, salt, and basil. Transfer the sauce to a blender and puree until smooth. Add more cabbage water if you want a thinner sauce. (I used only 1 cup.) Pour the sauce back in the skillet to keep warm. Filling: Add the ground beef and rice to the bowl with the reserved vegetables. Add 2 T. of the finished cabbage roll sauce, hot sauce, salt and pepper. Use a fork or your clean hands to mix the filling well. Assembly: First spoon about 1/4 c. of the tomato sauce into a 5 qt dutch oven and spread it over the bottom of the pan. Place a cabbage leaf on the counter top with the inside facing up and put about 1/4 c. of the filling towards the stem end of the leaf. You will have to judge how much filling to use. Just ensure that it isn't so much that it squeezes out the side. Fold in both sides and starting with the stem end, roll the leaf around the filling. Place side-seam down in the dutch oven. repeat the process with the remaining leaves. Pour the sauce over the cabbage rolls, and cover the pot with the lid. Bake for 50-60 minutes, or until the cabbage has softened and the meat is cooked through and no longer pink.

BRACIOLE (STUFFED BEEF ROLLS IN TOMATO SAUCE)

Steps:

• Place beef between two pieces of plastic wrap. Pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness.
• Remove and discard plastic wrap. Place one slice of the prosciutto on each beef slice. Sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. Roll each of the beef slices into a tight roll and secure with a toothpick.
• Heat the olive oil in a large pot. Add the braciole and crushed garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the red wine and simmer for 2 minutes. Remove and discard the crushed garlic cloves.
• Stir in the tomato puree and basil.
• Cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes to thick.
• If you want to serve it the Italian way: Serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. Don't forget to remove the toothpick from the braciole.

BRACIOLE DI MANZO (BEEF ROLLS IN TOMATO SAUCE)

Steps:

• Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4" thick. Sprinkel with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pines nuts, currents and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1" intervals with kitchen string.
• In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes.
• Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer.
• Add the wine and cook until most of the liquid evaporates, about 2 minutes.
• Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.
• Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer.
• Tranfer to warmed,individual plates, spooning the sauce over the top and serve at once.

BEEF ROLLS (RINDSROULADEN)

Steps:

• Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
• with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
• Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
• Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.