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Sunday, November 25, 2012


The change of seasons is an exciting time for all cooks. With Wisconsin's cold weather among us, it's time for more hearty meals. I especially enjoy this one in winter .
These pinwheels make a great hot entree and can  be served atop a bed of rice for a satisfying meal. The provolone adds great texture and flavor without taking away from the beef.Stronger cheeses can be substituted depending on your particular taste preferences.

 2 lbs ½ inch sliced London broil
 (ask your butcher to slice for you)
1 ½ lbs. thinly sliced provolone
6 oz. washed organic spinach leaves
1 cup  red wine 
12 oz. can of Cola soda
2 tbsp. Worcestershire  sauce
4 oz. olive oil
4 oz. Beef Bouillon
1 clove fresh garlic

2 tbsp. of meat tenderizer


Add Cola, olive oil,red wine, clove of fresh garlic. Worcestershire  sauce,and bouillon to sauce pot set on low heat. Allow to simmer for 45 minutes until reduced to half.
Let marinade to cool  to room temperature.

Rub  meat with tenderizer.

Tenderize meat a few times on each side , then cut into 2x6 inch strips. Place strips in zip-top bag.

Pour marinade into zip lock bag over meat.

Marinate in refrigerator for 4 - 6 hours.

Remove meat from refrigerator and allow to come room temperature.

Place strips flat on working surface, then top with cheese and spinach. Roll meat and use a skewer to hold pinwheel together. Continue until all meat has been skewered.

Cook on grill at 400°F until meat reaches desired temperature and doneness. Also works well in an oven heated to 450°F and wrapped in aluminum foil.

Serve over rice or with grilled/baked potatoes and salad.