Ingredients
The following ingredients have 4 Servings
- ¼ lb Italian sausage (about 2 links, casings removed)
- ⅓ cup Panko bread crumbs
- 2 tbsp Parmesan cheese (grated)
- 1 tbsp parsley (fresh, chopped)
- 1 tbsp basil (fresh, chopped)
- 1 large egg
- 4 round steaks (thinly sliced, pounded (if necessary) to about 1/4-inch thickness)
- Kosher salt and freshly ground black pepper
- 3 oz prosciutto (thinly sliced)
- 3 tbsp olive oil
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 carrot (peeled and chopped)
- 1 rib celery (chopped)
- 2 tbsp tomato paste
- ½ cup dry red wine
- 1 28 oz. can crushed tomatoes
- 1 tbsp dried oregano
- 2 bay leaves
- 2 tbsp fresh parsley (chopped, for garnish)
Instruction
- In a medium-size bowl, stir together with a fork the sausage, bread crumbs, Parmesan, parsley, basil, and egg until well combined.
- Season the steaks on both sides with salt and pepper.
- Arrange 1 to 2 slices of prosciutto over each steak.
- Using the fork, spread filling evenly over the prosciutto on each steak, leaving a border of about 1/4-inch on all sides.
- One steak at a time, starting at a short edge, roll each steak up.
- Securely tie the roll with twine at intervals along the roll, and then again with one string lengthwise. Alternatively, secure the roll with toothpicks.
- Turn the Instant Pot to SAUTÈ and heat the oil on More/High until shimmering.
- Add the steak rolls and cook, turning them frequently, until browned on all sides, about 5 to 6 minutes. Using tongs, remove from the pot and set aside.
- To the pot, add the onions, garlic, carrot, celery and cook until they start to become tender, about 4 minutes.
- Add the tomato paste and stir until well blended.
- Add the wine and bring to a boil.
- Stir in tomatoes, oregano and bay leaves.
- Nestle the rolls into the sauce.
- Lock the lid into place and cook at MEAT/STEW or PRESSURE COOK or MANUAL on High Pressure for 30 minutes.
- When finished cooking, select CANCEL and let pressure release naturally for 10 minutes. Then carefully move the valve to Steaming to allow for Quick Release.
- Carefully remove the rolls and transfer to a cutting board.
- Taste the sauce, and add more salt and pepper, if desired.
- Using a sharp knife, cut the beef crosswise into slices about 1/2-inch thick, removing the twine as you cut.
- Spoon some of the sauce onto a platter, and place the slices on top of the sauce, spooning more sauce over the top.
- Garnish with chopped parsley. Serve at once!