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Friday, August 3, 2018

Nana's Italian Roulade


My great aunt from Sicily taught my mother how to stuff and bake a steak in a jellyroll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon

TOTAL TIME: Prep: 30 minutes.
Cook: 1-1/2 hours
YIELD: 8 servings

6 Jones Dairy Farm Dry-Aged Bacon strips
2 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef flank steak (1-1/2 to 2 pounds)
1/4 cup grated Parmesan cheese
3 hard-cooked large eggs, sliced
1/4 cup minced fresh parsley
2 tablespoons olive oil
3 jars (24 ounces each) meatless pasta sauce
Hot cooked spaghetti
Additional minced fresh parsley

1. Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt, and pepper.

2. Starting at one long side, cut steak horizontally in half to within 1/2 in. on opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/4-in. thickness; remove plastic.

3. Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string.

4. In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender.

5. Remove roulade from pot; remove the string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley. 

Nutritional Facts: 1 slice with 3/4 cup sauce (calculated without spaghetti): 331 calories, 15g fat (5g saturated fat), 119mg cholesterol, 1491mg sodium, 24g carbohydrate (17g sugars, 4g fiber), 26g protein.

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