Italian Beef Roulades

1. Mix onions, garlic, celery, parsley, & bread crumbs.

2. Add salt, pepper, & Pamesan cheese.

3. Blend well.

4. Spread 1-2 tablespoons of filling on each slice of meat & sprinkle with olive oil.

5. Roll up & secure with toothpicks or string.

6. Brown rolls in small amount of olive oil.

7. Add stock, wine, & bay leaf.

8. Simmer for 30 minutes.

9. Remove meat & reduce liquid.

10. Serve rolls & sauce over noodles.

11. Garnish with parsley with desired.

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Nutrient	Quantity
Total fats	135.6445 g
Protein	44.381 g
Carbohydrates	86.108 g
Energy	1720.2082 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4813 g
Water	718.3486 g
Aspartic acid	0.111 g
Calcium, Ca	604.2272 mg
Lutein + zeaxanthin	1213.768 g
Fiber, total dietary	2.5655 g
Fatty acids, total saturated 22:0	0.14 g
Carotene, beta	2444.1575 g
Niacin	7.8212 mg
Vitamin A, RAE	292.3802 g
Arginine	0.0631 g
Riboflavin	0.6505 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0084 g
Fatty acids, total saturated 20:1	0.3815 g
Glutamic acid	0.1165 g
Sodium, Na	6571.1 mg
Fatty acids, total saturated 16:1 undifferentiated	1.9544 g
Total lipid (fat)	135.6445 g
Manganese, Mn	2.5448 mg
Fructose	0.8473 g
Proline	0.0506 g
Fatty acids, total saturated 16:0	17.9352 g
Fatty acids, total saturated 8:0	0.1098 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0153 g
Sucrose	0.0771 g
Choline, total	83.2917 mg
Sugars, total	20.0544 g
Serine	0.0392 g
Fatty acids, total saturated 10:0	0.2314 g
Fatty acids, total saturated 18:0	5.283 g
Vitamin B-6	0.426 mg
Selenium, Se	55.1257 g
Ash	21.8175 g
Fatty acids, total saturated 18:1 undifferentiated	85.4213 g
Pantothenic acid	1.6513 mg
Phenylalanine	0.0403 g
Copper, Cu	1.5916 mg
Betaine	0.1845 mg
Thiamin	0.2831 mg
Retinol	83.88 g
Methionine	0.0128 g
Iron, Fe	9.9894 mg
Carbohydrate, by difference	86.108 g
Phosphorus, P	672.9635 mg
Folate, total	110.7377 g
Tocopherol, gamma	1.0136 mg
Fatty acids, total saturated 4:0	0.0972 g
Lycopene	50138.035 g
Alanine	0.0464 g
Cholesterol	57.36 mg
Valine	0.0532 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	14.7634 g
Glycine	0.0415 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.6846 g
Fatty acids, total saturated 14:0	0.9854 g
Zinc, Zn	10.4567 mg
Isoleucine	0.0381 g
Fatty acids, total saturated 12:0	0.3124 g
Fatty acids, total polyunsaturated	16.2454 g
Fatty acids, total saturated 14:1	0.0008 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.063 g
Tocotrienol, alpha	0.0074 mg
Vitamin A, IU	4357.8977 IU
Folate, DFE	110.7377 g
Tryptophan	0.0133 g
Vitamin C, total ascorbic acid	33.4098 mg
Phytosterols	241.474 mg
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Galactose	0.1221 g
Fatty acids, total polyunsaturated 18:1 c	0.0101 g
Fatty acids, total saturated 20:0	0.4478 g
Fatty acids, total saturated 6:0	0.2089 g
Tyrosine	0.0223 g
Vitamin B-12	0.66 g
Vitamin K (phylloquinone)	392.5721 g
Fatty acids, total saturated	26.2276 g
Histidine	0.0199 g
Fatty acids, total monounsaturated	88.1977 g
Threonine	0.0341 g
Folate, food	110.7377 g
Fatty acids, total polyunsaturated 17:0	0.0242 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	22.5165 mg
Magnesium, Mg	95.3607 mg
Lysine	0.0517 g
Potassium, K	1550.5367 mg
Cystine	0.0078 g
Fluoride, F	1.2066 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Red wine	1.5 1/2	0	0	0
Olive oil	0.5 cup	954.72	0	108
Bay leaf	1	0	0	0
Parmesan cheese	0.75 cup	222	24	3
Celery	0.25 cup	4.04	0.7499	0.0429
Parsley	0.25 cup	5.4	0.9495	0.1185
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	2	8.94	1.9836	0.03
Green Onion	0.5 cup	9.585	2.0377	0.1668
breadcrumb	1 cup	0	0	0
beef stock	3 cups	514.08	56.0196	24.2676
spinach noodle	1 package	0	0	0
bottom steak	12 slices	0	0	0