Beef Rolls with Meat/Cheese Cannelloni Stuffing. Before you jump to Beef Rolls with Meat/Cheese Cannelloni Stuffing recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen. It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. Beef Rolls with Meat/Cheese Cannelloni Stuffing step by step.

Roll each piece up tightly and secure with a string. Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side. Heat a heavy medium skillet over medium heat. You can cook Beef Rolls with Meat/Cheese Cannelloni Stuffing using 31 ingredients and 19 steps. Here is how you cook that.

Ingredients of Beef Rolls with Meat/Cheese Cannelloni Stuffing

You need 4 pounds of beef round slices.
It's to taste of salt and pepper.
Prepare of For Filling.
You need of For Fillimg.
It's 1 pound of ground pork.
You need 1 pound of veal round steak, cut into small pieces.
You need 2 of boneless, skinless chicken thighs, cut into small pieces.
Prepare 1/2 of pound,mordella, chopped.
Prepare 1 of onion, choppes.
Prepare 4 of garlic cloves, minced.
It's 1 tablespoon of celery, chopped.
You need 1 tablespoon of carrot, chopped.
You need 11/2 teaspoon of italian seasoning.
Prepare 1 of teaspon salt.
It's 1 teaspoon of pepper.
It's 1 teaspoon of hot sauce, such as franks re hot.
It's 1/2 cup of fresh grated romano cheese.
It's 8 ounces of shredded provalone cheese.
You need 2 tablespoons of fresh chopped basil.
You need of For Sauce.
Prepare 6 cups of marinara sauce, I used my basic marinara sauce in my profile or in search or use your favorite.
Prepare 3 1/2 cups of low sodium beef broth, divided use.
It's 1/2 cup of heavy cream.
It's to taste of salt and pepper.
Prepare 1 teaspoon of italian seasoning.
Prepare 1/4 of teaspoonn red pepper flakes.
Prepare of To Garnish.
You need 2 of tablespoonsfresh chopped basil.
It's 2 tablespoons of fresh italian parsley.
Prepare 1/4 cup of grated romano cheese.
You need 2 tablespoons of olive oil for cooking, about.

Add the crushed tomatoes, salt and pepper. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Place the cannelloni seam side down on the sauce and top with the remaining tomato sauce and the sliced mozzarella. Spoon remaining meat mixture over shells.

Beef Rolls with Meat/Cheese Cannelloni Stuffing instructions

Make Filling, have all meats ready to cook.
Heat olive oil in large skillet, add onion, garlic, celery, carrot and cook until soft, about 2 minutes.
Add all meats, salt, pepper, italian seasoning, and hot sauce and cook until meats are browned and no longer pink, add more oil only if needed.
Transfer to a bowl, cool slightly and add chesses, basil and parsley and combine.
Place mixture in food processor to pulse into a smooth mixture, it may take a few batches deoending in the size of your processor.
Cool completely before making steak rolls.
Make Beef Rolls.
Meanwhile put saouce together.
In a a medium saucepan, combine 2 cups of the beef broth, marinara sauce, cream, ltalian seasoning, red pepper flakes and salt and pepper to taste. Mix well and bring to a simmerc and simmer 5 minutes.
Make beef rolls. Preheat oven to 300.
Lay beef slices on work surface, place some filling about 1/4 to 1/3 cups full on one end and roll up, secure with tootpicks.
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In a large deep skillet heat 2 tablespoons olive oil. Sprinkle rolls with salt and pepper and brown rolls on each siides, remove to a plate when browned.
When all rolls are done add remaining 1 1/2 cups beef broth to skillet and scrape up all browned bits, simmer 1 minute and add to sauce.
Spray a large roasting pan with non stick spray. Add a layer of sauce to pan and place browned beef rolls seam side down in one layer.
Add more sauce on top.
Cover roasting pan tigthly with foil and cook for 2 1/2 to 3 hours until beef is very fork tender. Carfully transfer rolls to plates or a platter, Remove toothpicks. Garnish with fresh chopped basil and parsley. Offer fresh grated romano or parmesan cheesecwhen serving.
This is great with pasta, potatos and rice.

It won't make a huge difference, but it is nice to use traditional cannelloni which is smooth and a bit longer. Cannelloni loosely translates from the Italian as "big tubes, or even "large reeds." Traditionally cheese and vegetables or meat filling are rolled in pasta sheets before baking. Cover the the meat with a sheet of parchment paper. Remove the parchment and sprinkle the bread crumb mixture evenly over the steak. Starting from the bottom, roll the meat into a log.