Stuffed Beef Rolls

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Perfectly suitable rolls for a Sunday lunch or a special holiday meal when you want to prepare something extraordinary.

Rinse the steaks under running water, dry them with paper towels, and lightly pound them on both sides. Then season them with salt and pepper on both sides. Rinse the parsley, shake it off, and finely chop it.
Place a slice of mortadella and a slice of Emmental cheese on each steak. Make sure the slices of cheese and mortadella are not larger than the meat. Trim any excess with a knife.
In a bowl, mix together the ricotta and chopped parsley. Place a spoonful of ricotta on each steak, then carefully roll them up. Secure the rolls with toothpicks to prevent them from unraveling or losing the filling during cooking.
Place a large pan on the stove and heat it well. Add oil and butter. Sear the rolls on all sides in the hot fat until they are nicely browned. Reduce the heat and pour in the wine. Stir and let it cook while gently stirring until all the liquid evaporates (about 5-7 minutes).
Meanwhile, mix the soup base and tomato paste in a small bowl. Once the wine has evaporated, add the soup mixture, cover the pan, and cook on low heat for 20 minutes. Remove the tender and juicy rolls from the pan and serve on plates. Pour the sauce over them and serve with your chosen side dish.