Rolls of Beef with Ham and Vegetable Filling

Name: Rolls of Beef with Ham and Vegetable Filling
Yield: 8
Ingredients: 2 finely chopped cloves of garlic; 4 tablespoons of olive oil; 1 medium-sized zucchini (230g), with skin, cut into strips; 1 medium-sized carrot (120g), peeled, cut into strips; 2 small red bell peppers (200g), cut into strips; 1 small yellow bell pepper (100g), cut into strips; 2 beef bouillon cubes dissolved in 4 cups of boiling water (960ml); 2 tablespoons of chopped parsley; 8 thin slices of beef (760g); 8 slices of prosciutto (200g); 1/4 cup of all-purpose flour (30g); 2 medium-sized onions (200g), cut into rings; 1/2 cup of dry white wine (120ml); 1/2 teaspoon of salt

1
2 finely chopped cloves of garlic
2
4 tablespoons of olive oil
3
1 medium-sized zucchini (230g), with skin, cut into strips
4
1 medium-sized carrot (120g), peeled, cut into strips
5
2 small red bell peppers (200g), cut into strips
6
1 small yellow bell pepper (100g), cut into strips
7
2 beef bouillon cubes dissolved in 4 cups of boiling water (960ml)
8
2 tablespoons of chopped parsley
9
8 thin slices of beef (760g)
10
8 slices of prosciutto (200g)
11
1/4 cup of all-purpose flour (30g)
12
2 medium-sized onions (200g), cut into rings
13
1/2 cup of dry white wine (120ml)
14
1/2 teaspoon of salt

Ingredients

1
2 finely chopped cloves of garlic
2
4 tablespoons of olive oil
3
1 medium-sized zucchini (230g), with skin, cut into strips
4
1 medium-sized carrot (120g), peeled, cut into strips
5
2 small red bell peppers (200g), cut into strips
6
1 small yellow bell pepper (100g), cut into strips
7
2 beef bouillon cubes dissolved in 4 cups of boiling water (960ml)
8
2 tablespoons of chopped parsley
9
8 thin slices of beef (760g)
10
8 slices of prosciutto (200g)
11
1/4 cup of all-purpose flour (30g)
12
2 medium-sized onions (200g), cut into rings
13
1/2 cup of dry white wine (120ml)
14
1/2 teaspoon of salt

Directions

1
In a large skillet, over medium heat, sauté the garlic in half of the olive oil, stirring occasionally with a wooden spoon, until softened (approximately 1 minute)
2
Add the zucchini, carrot, 1 red bell pepper, and 1 yellow bell pepper, stir well, and quickly cook (approximately 1 minute)
3
Add 1 cup of beef bouillon (240ml) and cook, stirring occasionally, until the vegetables are tender (about 10 minutes)
4
Add the parsley, stir well, and remove from heat
5
Let cool
6
Unroll the beef slices on a flat surface
7
Place a slice of prosciutto on top of each one
8
Distribute the vegetable mixture evenly over each beef slice
9
Roll up each beef slice around the filling and secure with kitchen twine or toothpicks
10
Coat with all-purpose flour and reserve
11
In a large skillet, heat the remaining olive oil over high heat
12
Place the rolls, onion, and 1 red bell pepper in the skillet
13
Cook, stirring occasionally, until the rolls are golden brown (approximately 2 minutes)
14
Add the remaining beef bouillon and white wine, season with salt, and cook until the rolls are tender (about 15 minutes)
15
Remove from heat
16
Remove any kitchen twine or toothpicks and place the rolls on a plate
17
Top with the onion and bell pepper mixture, and serve shortly
18
405 calories per serving