Steak Rolls Florentine

  • 10 beef / veal slice, 1-2 cm thick, up to 10cm in length
  • 2 tbsp balsamic vinegar, mixed with red pepper and salt to taste
  • 1 1/4 cup frozen, chopped, drained spinach
  • 1/3 cup white onion, chopped
  • 1 clove minced garlic
  • 1 tbsp basil leaves
  • 2 tbsp romano cheese
  • 14 oz  / 400g canned stewed tomatoes
  1. Place the meat slices on a cutting board and pound till about 1cm thin. Brush with dressing. 
  2. Combine spinach, onion, garlic, basil and cheese in small bowl. Stir in 1 cup tomatoes. Spoon 1 cup of spinach mixture over each steak, spreading to cover steak evenly. 
  3. Roll up jelly-roll fashion. Tie rolls with string. Place meat rolls in stoneware. Pour remaining tomatoes and spinach over meat. 
  4. Cover cook on Low 8 to 10 hours or on High 4 to 5 hours. 
  5. Lift meat rolls from stoneware and slice to serve.

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