SMOTHERED STEAK ROLLS
Rotoli di carne affumicata
Ingredients
+/- 1-1/2 lbs. Chuck steak, cut evenly into six pieces
2 c. San Marzano tomatoes, processed through a food mill
1 c. Fresh, cold water
1 medium White or yellow onion, sliced thin
1 medium Green bell pepper, cut into 1/2” strips
2 cloves Garlic, minced
1 tsp. Ground mustard seed
1 c. Unbleached all-purpose flour
2-3 tbsp. Canola or vegetable oil
+/- 1.5 tbsp. Olive oil
1 tbsp. Unsalted butter
1 Bay leaf
a pinch Pepponcino
a dash Frank’s® Hot Sauce
Kosher salt
Ground black pepper
Grated Parmesan
Chopped flat leaf parsley, for garnish
(6 toothpicks, soaked in warm water for 20-30 minutes)
Directions
• Using a meat tenderizing mallet, pound each portion of the meat flat (to about 1/4”).
• In a large, heavy pot (Dutch oven or similar), heat the oil until rippling over a medium flame, then add the butter.
• In a shallow dish, combine the flour, ground mustard and a healthy pinch each of salt and pepper.
• Dredge each cutlet in the seasoned flour on both sides.
• Roll tightly and sear in the hot fat on all sides. (Just brown the beef, not fully cook it.)
• If needed, secure each rolled filet with a toothpick to hold them together.
• Remove with tongs, and set aside, tented with foil.
• To the fat and beef renderings, add the olive oil, and sautée the onion an pepper slices until the onion is translucent, about 3-5 minutes.
• Dump the tomatoes into the food mill, and slosh the water to rinse the can.
• Add the milled tomatoes (they can also be crushed by hand), slosh water, Frank’s, pepperoncino, garlic and bay leaf, and stir.
• Cover, increase flame a bit, and bring to a rapid simmer.
• Uncover, place the beef rolls in the sauce, and spoon the sauce over them.
• Cover, reduce flame to low, and just barely simmer 1-1/2 to 2 hours, occasionally basting with the sauce.
• Transfer for a serving dish, pour the sauce over the top, garnish with the parsley and grated cheese, and serve hot.
This dish is actually a happy collision of Swiss Steak, Beef Roulade, and Beef Braciole. It’s a great, traditional Italian-American style Sunday dinner, served with some pasta on the side!
It’s known as “Smothered Steak” in parts of the South, so – I guess – I’ve successfully made a collusion between Italian and Southern: truly American food!
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