Beef Rolls with Meat/Cheese Cannelloni Stuffing

Name: Beef Rolls with Meat/Cheese Cannelloni Stuffing
Total time: 5400 s
Yield: 10 servings
Cuisine: American
Ingredients: 4 pounds beef round slices; to taste salt and pepper; For Filling; For Fillimg; 1 pound ground pork; 1 pound veal round steak, cut into small pieces; 2 boneless, skinless chicken thighs, cut into small pieces; 1/2 pound,mordella, chopped; 1 onion, choppes; 4 garlic cloves, minced; 1 tablespoon celery, chopped; 1 tablespoon carrot, chopped; 11/2 teaspoon italian seasoning; 1 teaspon salt; 1 teaspoon pepper; 1 teaspoon hot sauce, such as franks re hot; 1/2 cup fresh grated romano cheese; 8 ounces shredded provalone cheese; 2 tablespoons fresh chopped basil; For Sauce; 6 cups marinara sauce, I used my basic marinara sauce in my profile or in search or use your favorite; 3 1/2 cups low sodium beef broth, divided use; 1/2 cup heavy cream; to taste salt and pepper; 1 teaspoon italian seasoning; 1/4 teaspoonn red pepper flakes; To Garnish; 2 tablespoonsfresh chopped basil; 2 tablespoons fresh italian parsley; 1/4 cup grated romano cheese

fenway @Fenway

I have been making stuffed meat cannelloni pasta for years, it is one of my sons favorite meals. Now that he is on his own I make frezzable favorites for him often. To change things up this time a I stuffed beef rolls with my cannelloni filling and slow roasted them until tender.They were really good, a great twist so they can be served with mashed potaos or rice or any pasta, It was a successful surprise!

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Ingredients

90 mins

10 servings

4 poundsbeef round slices
to tastesalt and pepper
For Filling
For Fillimg
1 poundground pork
1 poundveal round steak, cut into small pieces
2boneless, skinless chicken thighs, cut into small pieces
1/2pound,mordella, chopped
1onion, choppes
4garlic cloves, minced
1 tablespooncelery, chopped
1 tablespooncarrot, chopped
11/2 teaspoonitalian seasoning
1teaspon salt
1 teaspoonpepper
1 teaspoonhot sauce, such as franks re hot
1/2 cupfresh grated romano cheese
8 ouncesshredded provalone cheese
2 tablespoonsfresh chopped basil
For Sauce
6 cupsmarinara sauce, I used my basic marinara sauce in my profile or in search or use your favorite
3 1/2 cupslow sodium beef broth, divided use
1/2 cupheavy cream
to tastesalt and pepper
1 teaspoonitalian seasoning
1/4teaspoonn red pepper flakes
To Garnish
2tablespoonsfresh chopped basil
2 tablespoonsfresh italian parsley
1/4 cupgrated romano cheese
2 tablespoonsolive oil for cooking, about

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Steps

90 mins

1

Make Filling, have all meats ready to cook
2

Heat olive oil in large skillet, add onion, garlic, celery, carrot and cook until soft, about 2 minutes
3

Add all meats, salt, pepper, italian seasoning, and hot sauce and cook until meats are browned and no longer pink, add more oil only if needed
4

Transfer to a bowl, cool slightly and add chesses, basil and parsley and combine
5

Place mixture in food processor to pulse into a smooth mixture, it may take a few batches deoending in the size of your processor
6

Cool completely before making steak rolls
7

Make Beef Rolls
8

Meanwhile put saouce together
9

In a a medium saucepan, combine 2 cups of the beef broth, marinara sauce, cream, ltalian seasoning, red pepper flakes and salt and pepper to taste. Mix well and bring to a simmerc and simmer 5 minutes
10

Make beef rolls. Preheat oven to 300
11

Lay beef slices on work surface, place some filling about 1/4 to 1/3 cups full on one end and roll up, secure with tootpicks
12
13
14

In a large deep skillet heat 2 tablespoons olive oil. Sprinkle rolls with salt and pepper and brown rolls on each siides, remove to a plate when browned
15

When all rolls are done add remaining 1 1/2 cups beef broth to skillet and scrape up all browned bits, simmer 1 minute and add to sauce
16

Spray a large roasting pan with non stick spray. Add a layer of sauce to pan and place browned beef rolls seam side down in one layer
17

Add more sauce on top
18

Cover roasting pan tigthly with foil and cook for 2 1/2 to 3 hours until beef is very fork tender. Carfully transfer rolls to plates or a platter, Remove toothpicks. Garnish with fresh chopped basil and parsley. Offer fresh grated romano or parmesan cheesecwhen serving
19

This is great with pasta, potatos and rice

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Cooksnaps

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fenway @Fenway

on April 16, 2016 23:48

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.