INGREDIENTS

INSTRUCTIONS

Flatten meat with mallet to 1/4" thickness. Season both sides with salt and
pepper. Combine prosciutto, parsley, eggs, half of minced garlic, 4 tbls
cheese, raisins or half of grated carrot, pine nuts and bread crumbs.
Spread stuffing over meat. Starting at narrow end, roll steak jellyroll
fashion. Tie with string at 1" intervals or fasten with toothpicks. Heat
oil in a large skillet. Brown meat well on all sides; remove to platter.
Sauté.remaining garlic and carrot, celery and onion until wilted; remove to
platter. Drain off excess fat. Add wine to skillet to Deglaze pan
drippings. Return meat and vegetables to skillet with remaining 4 tbls
cheese, undrained tomatoes and Italian seasoning. Meat should be covered
with vegetables and tomatoes. If not, add small amount of water to cover.
Simmer about 1 hour. Remove meat, strain sauce, cool and remove any fat
that comes to surface. Return meat and sauce to skillet; continue cooking
until meat is tender. Remove string from meat, slice and serve with sauce
and sp aghetti if desired.
Per serving: 194 Calories (kcal); 11g Total Fat; (52% calories from fat);
10g Protein; 13g Carbohydrate; 16mg Cholesterol; 601mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 1
1/2    Fat; 0 Other Carbohydrates
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