Summary

Ingredients

• 8 slices beef, (beef neck / prime rib 6-mm thick)
• 6 clove (s) garlic, roughly chopped
• 1 onion (s), roughly chopped
• 2 tablespoon parsley, dried
• salt and pepper
• 0.5 tablespoon ½ oregano, dried
• 0.5 ½ glass red wine
• 6 basil leaves
• 150 g parmesan, rated
• 3 cans tomato (s), chopped
• some flour
• some olive oil
• 1 kg potato (s)

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Instructions

1. Place the beef slices on a work surface. Top with four cloves of garlic, salt, pepper, half of the parmesan and half of the parsley. Now carefully roll up the slices.
2. Turn in the flour and fry in olive oil in a roasting pan. Now add the remaining garlic and onion, fry briefly, then deglaze with the wine. Let the wine reduce and add the chopped tomatoes.
3. Season the tomato sauce with the remaining spices. Put the lid on the roasting pan and in the oven preheated to 180 ° C for 1 hour.
4. In the meantime, peel the potatoes and cut them into slices. After the hour, take the roasting pan out of the oven, remove the lid and cover the whole thing with the potatoes. Sprinkle the potatoes with salt and pepper. Now spread the rest of the parmesan on top and put back in the oven for 1 hour.
5. It can be served with bread and salad or with spaghetti.