1-1/2 to 2 lbs. rump roast
1/4 cup flour
2 tablespoons olive oil
1 tablespoon tomato paste
1 cup red wine or beef broth
1/2 teaspoon rosemary (optional)
Rosemary sprigs, for garnish (optional)
1 teaspoon minced garlic
1 pkg. frozen, chopped spinach, thawed and squeezed
1 cup fresh bread crumbs
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon dried thyme leaves
Cut roast into 1/4-inch slices. Pound each slice to 1/8-inch thickness. In a bowl, combine the spinach filling ingredients. Spread a thin layer of filling on each slice of meat. Roll up and fasten with toothpick or tie with string. Dredge each roll in flour.
Heat oil in heavy skillet. Brown meat on all sides. Mix tomato paste with wine or broth and add to skillet. Sprinkle with rosemary, if used. Cover. Simmer for 30 minutes or until tender. Baste occasionally or turn rolls. Remove to a serving platter. Spoon sauce over.