Rolled Beef with Raisins and Toasted Pine Nuts
This will make a main course for 6 with left overs. You could also serve 1 per person as a meat course. This recipe used 1 package with 13 slices of beef total weigh for the meat was 1.2 kilo or 2lbs 4oz (lövbeef) See notes below.
Ingredients
- 1 kilo Lövbiff, 12 slices see notes below
- 100 gram pine nuts toasted
- 100 grams raisons golden or dark
- 3 tbsp parsley finely chopped
- 3 tbsp garlic finely chopped
- salt and pepper for seasoning the meat
- 3 tbsp olive oil
For the sauce
- 1 liter passata pasteurized tomatoes
- 3 tbsp onion finely chopped
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Preheat the oven to 175°C or 350°F.
- Begin by soaking the raisins of 10 minutes in hot water.
- Layout all the meat as shown in the image and season with salt and pepper. Distribute the parsley, garlic and pine nuts evenly over the meat slices.
- Roll up all the slices and the tie with string or use a couple of tooth pics.
- You can make the recipe up to here and put in the fridge over night before finishing the next evening.
- Take a frying pan large enough to hold all the rolls and heat the oil. Brown all the rolls and remove from the pan.
- In the same pan saute the onion for a moment and then add the reserved garlic and parsley. Saute but be careful not to burn the garlic.
- In an oven proof dish or pot with a lid add the passata, bay leave, sugar, salt and pepper to taste. Add the sauteed onions, garlic and parsley mix well and then add the beef rolls.
- If the passata is too thick which can happen sometimes you can thin it with a little water.
- Place the covered pot in a preheated oven 175°C or 350°F for 1 1/2 hours.
- Before serving remove the strings or toothpicks.
Notes
Here in Sweden we have something called Lövbeef which is top round sliced on a slicing machine. This is used for many popular recipes. You will need 2 slices of lövbeef for each portion, of course meat from your butcher is preferable.
This is really an assembly recipe, it doesn't take a great deal of culinary skill just a little patients. The only part of this recipe that you need to be mindful is that you really do need to chop the garlic very finely. There is nothing as horrible as getting big chunks of garlic while eating these. The garlic is only a flavoring and shouldn't interfere with the sweetness of the raisins.
I like to served with buttered Papardelli or some kind of wide egg noodle, in which case it would be good to serve with a little grated Parmesan cheese.
This is also good served with rice, mashed or sauteed potatoes, all work excellently.
Tried this recipe?Let us know how it was!