- 1 really large approximately 1 2/3-pound [750-g] slice beef rump
- 12 1/3 ounces [350 g] ground beef or veal
- 1/2 pound [227 g] Italian 'chorizo' pork sausage, chopped
- 1/2 pound [227 g] Italian 'prosciutto' ham, chopped
- 1 thick slice bacon, chopped
- 1/2 cup + 2 teaspoons [125 g] grated Parmesan cheese
- 5 eggs
- 1 egg yolk
- 1 tablespoon [15 mL] freshly chopped parsley
- 2 cloves garlic, chopped
- 2 tablespoons [30 mL] fresh breadcrumbs, soaked in milk
- 1/2 teaspoon [2.5 mL] mild paprika
- 3 tablespoons [45 mL] olive oil
- 1 onion, into thin slices
- 1/2 cup [125 mL] dry red wine
- 5 tablespoons [75 mL] tomato sauce or puree
- Salt and pepper, to taste
- Lukewarm water, to sprinkle
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- Flatten slice of beef using a meat mallet until approximately 1/8-inch [3-mm] thick.
- Into a bowl, for the stuffing, mix together ground beef or veal, chopped Italian 'chorizo' pork sausage, Italian 'prosciutto' ham and bacon along with grated Parmesan cheese.
- Add 1 egg, egg yolk, freshly chopped parsley, chopped garlic, soaked breadcrumbs and mild paprika.
- Salt, pepper and mix well until light; reserve stuffing.
- Hard-boil remaining 4 eggs; leave to cool, shell then slice eggs; throw away white only ends.
- Evenly spread the stuffing over the middle of the slice of beef; arrange egg slices over the middle of the stuffing
- Roll stuffed slice of beef; tight ends using butcher's string.
- Heat olive oil into a large enough casserole; brown onion slices until golden.
- Transfer beef roll into casserole; brown on all sides.
- Pour red wine over beef roll; pour tomato sauce or puree into casserole all around the roll.
- Salt, pepper, cover casserole and leave to simmer for 30 minutes, sprinkling roll a few time with lukewarm water.
- Sauce should be thick at the end off cooking time.
- When meat is really well-done, turn off the heat and leave meat to cool completely in the sauce.
- Delicately remove roll from sauce; thin slice roll.
- Well coat each slice with sauce, and serve.
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