Stuffed Beef Schnitzel In Tomato Sauce Recipes

STUFFED BEEF SCHNITZEL IN TOMATO SAUCE

Steps:

• Preheat oven to 180°C Combine first 6 ingredients.
• Lay schnitzel on a board and place about 1/4 cup mixture on each one, roll up and secure with a toothpick.
• Heat oil in a fry pan and brown schnitzel parcels, transfer to a caserole dish.
• Add remaining oil to pan and cook onion and garlic until soft. Stir in flour, tomatoes and juice, vinegar and seasoning. Bring to boil and pour over schnitzel. Cook in oven for 40 minutes.

GROUND BEEF-STUFFED TOMATOES

Steps:

• Heat oven 350°F.
• Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
• Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
• Place tomato shells on foil-covered baking sheet; fill with meat mixture.
• Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
• Bake 12 to 14 min. or until heated through.

STUFFED FLANK STEAK WITH TOMATO SAUCE

Steps:

• Flatten steak to 1/4-in. thickness. In a skillet, saute 1/4 cup onion in 1 tablespoon oil until golden brown. Add stuffing, 1/4 cup water and poultry seasoning; cook and stir until water is absorbed. Spoon over steak; roll up tightly jelly-roll style, starting with long side. Secure with toothpicks or kitchen string., Combine the flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, brown meat on all sides in remaining oil. add the tomatoes, ketchup and remaining water and onion. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add green pepper and mushrooms; cook 15 minutes longer or until meat reaches desired doneness.

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.

STUFFED CABBAGE ROLLS WITH TOMATO SAUCE

Steps:

• Place cabbage, core-side down, in an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
• While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
• Remove 12 outer leaves from the cooled cabbage and trim the thick stems to make them easier to roll.
• Divide meat mixture into 12 equal portions. Place 1 portion on the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place rolls, seam-sides down, in a single layer in a casserole dish.
• Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
• Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.

BEEF STUFFED MANICOTTI WITH BASIL TOMATO SAUCE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Simmer, uncovered, for 30 minutes, stirring occasionally. , Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells. , Pour half of the meat sauce into a greased 11x7-in. baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake, uncovered, until heated through, 30-35 minutes.

RICE AND BEEF STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes.
• Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; add reserved tomato pulp and tomato sauce. Bring the mixture to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
• Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes. Pour tomato juice over filled tomatoes for extra juiciness.
• Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.