Italian Double Beef Rolls |
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Ingredients
| 1 | lb.
beef round steak, cut 1/2 inch thick
| | 1 | tbsp.
butter, softened
| | 6 | oz.
deli corned beef, chopped
| | 2 | cups
soft breadcrumbs
| | 1/2 | cup
grated Parmesan cheese
| | 4 | sliced bacon, crisp-cooked, drained and crumbled
| | 1/4 | cup
chopped fresh parsley
| | 5 | cloves garlic, minced
| | 2 | tbsp.
chopped fresh basil
| | 1/4 | tsp.
ground black pepper
| | Olive oil
| | 1 | (26-oz.)
jar tomato and basil pasta sauce
| | 2 | cups
frozen peas, thawed
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Directions- Trim fat from beef. Cut into 8 pieces. Place each piece of beef between 2 pieces of plastic wrap. Using flat side of meat mallet, pound meat lightly into rectangle about 1/8 inch thick.
- Lightly spread 1 side of each piece of meat with butter. In medium bowl stir together corned beef, breadcrumbs, Parmesan, bacon, parsley, garlic, basil and pepper.
- Divide corned beef mixture among pieces of beef. Roll up. Secure with wooden toothpicks.
- In 12-inch skillet quickly brown beef rolls in hot olive oil, turning to brown on all sides. Pour pasta sauce around beef rolls. Bring to boiling; reduce heat. Cover and simmer 25 minutes. Add peas; return to boiling. Reduce heat. Simmer, uncovered, 5 to 10 minutes or until meat is tender and sauce has thickened.
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