Beef Roll with Tomato Sauce

Ingredients
1 pound beef flank steak or top round steak, cut 1/2 inch thick
Salt
1/3 cup grated Parmesan cheese
1/4 cup golden raisins, snipped
1/4 cup shredded carrot
1/4 cup snipped parsley
3 tablespoons toasted pine nuts or slivered almonds, chopped
2 cloves garlic, minced
1/8 teaspoon pepper
1 tablespoon olive oil or cooking oil
1 cup chopped onion
1 clove garlic, minced
1 cup beef broth
1/2 cup dry red wine or beef broth
1/4 cup tomato paste (1/3 of a 6-ounce can)
6 ounces dried pasta (such as penne or ziti), cooked and drained

Directions
1. Score steak on both sides by making shallow cuts at 1-inch
intervals
diagonally across steak in a diamond pattern.

2. With a meat mallet, pound flank steak, or round steak into a
12x8-inch rectangle, working from center to edges. Sprinkle lightly
with
salt. Set aside. In a bowl combine the cheese, snipped raisins,
carrot,
parsley, pine nuts or almonds, 2 cloves garlic, and the pepper.

3. Spread the raisin mixture over the meat. Roll up the meat,
jelly-roll
style, beginning from a short side. Tie the meat in 3 or 4 places with
100-percent cotton string.

4. In a large skillet brown meat on all sides in hot oil. Add onion
and
the 1 clove garlic; cook until onion is tender. Stir in 1 cup beef
broth, wine or beef broth, and tomato paste. Heat to boiling; reduce
heat. Cover and simmer about 45 minutes or until meat is tender.
Remove
meat from skillet. If necessary, boil sauce, uncovered, about 5
minutes
to reduce to 1-1/2 cups.

5. Meanwhile, cook pasta according to package directions. Drain well,
To
serve, remove strings and slice meat into 6 or 12 slices. Arrange meat
slices on hot pasta. Spoon sauce over top. Makes 6 servings.



Nutrition facts per serving:
calories: 328
total fat: 12g
saturated fat: 4g
cholesterol: 44mg
sodium: 471mg
carbohydrate: 30g
fiber: 2g
protein: 23g
starch: 1diabetic exchange
fruit: .5diabetic exchange
vegetables: 1diabetic exchange
lean meat: 2.5diabetic exchange
fat: 1diabetic exchange
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