New York City Chefs Daily Recipe for 12/05/2001 : Recipe for Round Steak, Italian Roulade
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Round Steak, Italian Roulade recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 12/05/2001 : Recipe for Round Steak, Italian Roulade
"Round Steak, Italian Roulade"

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  Arqua Restaurant
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"As we graze it grows"

1 beef round steak, cut 1/2 inch thick, weighing 2 to 2 1/2 pounds
1/2 pound fresh pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup freshly grated Parmesan cheese
4 to 5 tablespoons flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, minced
1 clove garlic, minced
1/3 cup water
3/4 teaspoon Italian seasoning
1 can (15 ounces) tomato sauce

Remove bone from round steak;  set aside.  Cook sausage in skillet until meat turns white;  pour off drippings.  Add spinach and Parmesan cheese, mixing lightly.  Combine 3 tablespoons flour, salt and pepper;  dredge round steak in flour mixture, then pound meat to 1/4 inch thickness.  Spread pork mixture evenly over surface of meat.  Starting at the narrow end, roll steak, jelly roll fashion;  tie securely with string at 1 inch intervals.  Brown meat quickly in olive oil and butter in large skillet.  Remove meat and pour off all but 1 tablespoon meat drippings.  Sauté onion and garlic in drippings until tender. Return meat to skillet;  add 1/3 cup water and sprinkle Italian seasoning over meat.  Cover tightly and cook slowly 1 1/2 hours. Combine tomato sauce and remaining flour;  stir into cooking liquid. Continue cooking, covered, 30 minutes longer, or until meat is tender. Remove meat to heated platter.  Slice and serve with sauce and spaghetti. Serves 6.
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