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FareShare Gazette -- December 2005 Recipes

FareShare Gazette -- December 2005 Recipes comes together with Olive Oil, Unsalted Butter, Peeled Carrots, Onion, and Tomatoes. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 2 tbsp
• 1 1/2 cup
• 1 cup
• 14 1/2 oz

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   [from London Broil or Top Sirloin]

3. 3

   Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat.

4. 4

   Add the carrot, onion and garlic saute until the carrots are tender, about 10 minutes.

5. 5

   Season with salt and pepper.

6. 6

   Remove from the heat and cool slightly.

7. 7

   Stir in the Parmesan.

8. 8

   Season beef with salt and pepper.

9. 9

   Roll up the beef slices to enclose the filling, tucking in the ends.

10. 10

    Secure the rolls with toothpicks.

11. 11

    Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat.

12. 12

    Dredge the beef rolls in flour to coat lightly.

13. 13

    Add the beef rolls and cook until brown on all sides, about 8 minutes.

14. 14

    Add the wine and stir to scrape up any browned bits on the bottom of the skillet.

15. 15

    Add the tomatoes with their juice and the bay leaf.

16. 16

    Cover and simmer until the beef is cooked through about 5 minutes.

17. 17

    Transfer the beef rolls to a platter.

18. 18

    Remove the toothpicks, then cover the beef rolls with foil to keep warm.

19. 19

    Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about minutes.

20. 20

    Season the sauce, to taste, with salt and pepper.

21. 21

    Drizzle the sauce over the beef rolls and serve.

22. 22

    Prep Time - 15 minutes

23. 23

    Cook Time - 30 minutes