- Nana's Roulade.jpg (44.1 KiB) Viewed 283 times
Preparation Time: 30 minutes
Cooking time: 1½ hours
Serves: 8
If served as eight portions (without spaghetti), provides 331 cals, 20g fat (of which 5g saturates), 17g sugar and 0.1g salt per portion.
Ingredients
- 6 bacon strips
- 2 garlic cloves, minced
- ¾ tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- 1 beef flank steak (1½ - 2lb/19 - 32oz)
- ¼ cup grated Parmesan cheese
- 3 hard-boiled large eggs, sliced
- ¼ cup minced fresh parsley
- 2 tbsp olive oil
- 3 x 680g (24oz) tinned or jarred meatless pasta sauce
- Hot cooked spaghetti
- Additional minced fresh parsley
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. 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 a long side, cut steak horizontally in half to within ½in of opposite side. Open steak flat; Pound with a meat mallet to ¼in thickness.
3. Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1in of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1½in 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, 1½ - 1¾ hours or until meat is tender.
5. Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.
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