You may find it necessary to fry the roulades in two batches. If so, keep the first batch warm in a low oven while you cook the rest.
ingredients
serves 6
12 very thin slices frying steak, about 1 pound in total
18 slices Parma ham, about 6 ounce
salt and pepper
olive oil, to fry
STUFFING
1/2 cup pine nuts, toasted and chopped
1/2 cup Parmesan cheese, freshly grated
4 garlic cloves, peeled and crushed
6 tbsp chopped parsley
TOMATO AND HERB SAUCE
2 tbsp olive oil
1/2 pound shallots, peeled and chopped
2 garlic cloves, peeled and crushed
4 tbsp white wine
2 x 14 ounce cans chopped tomatoes
3 tbsp chopped basil or parsley
pinch of sugar
method
1. First make the stuffing. In a bowl, mix together the pine nuts, Parmesan, garlic and parsley. Season with salt and pepper to taste.
2. Lay the steak slices on a board. Put a slice of Parma ham on each steak and spread with a thin layer of the stuffing. Roll up and secure with a wooden cocktail stick. Chill the roulades in the fridge while preparing the sauce.
3. For the sauce, heat the olive oil in a pan, add the shallots and fry gently for 6 - 7 minutes. Add the garlic and cook, stirring, for 1 - 2 minutes. Add the wine tomatoes, basil and sugar. Bring to the boil and simmer, uncovered, for 15 minutes. Season with salt and pepper to taste.
4. Heat a thin film of olive oil in a large skillet. When hot, add the beef roulades and fry, turning carefully, over a medium-high heat for 2 - 3 minutes or until browned all over.
5. Serve immediately, with the tomato sauce.
