Cheesy Lean Beef with Vegetables
Serving Size / Yield
Ingredients
- 4 slices bread
- 1/2 lb. chopped lean beef
- 2 eggs
- 2 eggs yolks
- 2 Tbs. romano cheese, grated
- salt to taste
- pepper to taste
- 1 pinch nutmeg
- 2 tsp. chopped parsley
- 2 slices lean bacon
- 2 hard-boiled eggs
- 3 slices salami, cut 1/4-inch thick
- 1/8 lb. provolone cheese
- 1 lg slice bottom round beef, 1/4-inch thick and 1 lb.
- 2 Tbs. lard
- 1 onion
- 1/2 C. dry red wine
- 2 sm. cans tomato sauce
- 2 lbs. fresh peas, shelled
Directions
Soak bread in water and squeeze dry. Add to chopped meat. Add egg, egg yolks, grated cheese, salt, pepper, nutmeg and parsley. Mix until well blended. Cut bacon int 1-inch wide pieces. Slice hard-boiled eggs, salami and provolone in 1-inch slices. Pound the large slice of beef and coat it with chopped mixture. Place the other ingredients on chopped mixture and roll it all until it looks like a big salami. Tie firmly all around and place in a large pan with lard and onions. Brown.
Add the wine, cooking slowly, until it evaporates. Continue to brown for a couple more minutes. Add salt and pepper and the two cans of tomato sauce. Add water to cover the meat, cover the pan an let the meat cook for 1 hour until the meat is almost tender. Then, add the fresh peas and cook about 15 minutes, until peas and meat are almost done. Remove strings and slice the roll. Serve surrounded by gravy and peas.
