You have a cute show. Thanks for recipe. I would keep a 3/4 inch free border on the sides of the laid out beef , so after you roll it up the stuffing does not leak out during cooking. I would add some chopped garlic ( 1 T ) and 1-2 teaspoons of quality Italian seasoning( mixture of dried basil , oregano , thyme) in addition to fresh basil to sauce. If you can get a pork chop or couple pork ribs or small amount of pork neck bones, then salt/pepper and brown the pork and add to sauce . This is a mini version of Sunday gravy without the meatballs and sausages. Add extra can of crushed tomato and a little water and cook both cans of crushed tomatoes for two hours.
You have a cute show. Thanks for recipe. I would keep a 3/4 inch free border on the sides of the laid out beef , so after you roll it up the stuffing does not leak out during cooking. I would add some chopped garlic ( 1 T ) and 1-2 teaspoons of quality Italian seasoning( mixture of dried basil , oregano , thyme) in addition to fresh basil to sauce. If you can get a pork chop or couple pork ribs or small amount of pork neck bones, then salt/pepper and brown the pork and add to sauce . This is a mini version of Sunday gravy without the meatballs and sausages. Add extra can of crushed tomato and a little water and cook both cans of crushed tomatoes for two hours.
That's delicious.
You should pound the prosciutto into the steak. And you should deglaze the pan, then add tomato sauce into that pan.
What cut of beef is that?
You added a CAN of FRESH tomatoes ??