Yield: 1 Servings
|6 \N||Thin slivers round steak; (about 2 lbs.)|
|½ cup||Bread crumbs|
|\N \N||Parmesan or Romano cheese|
|½ cup||Chopped parsley|
|2 \N||Cloves garlic; finely chopped|
|\N \N||Salt & pepper to taste|
|½ cup||Olive oil|
|4 cups||Canned; peeled tomatoes|
|1 \N||Can; (6 oz) tomato paste|
Using a mallet or other blunt instrument, pund the meat slices thin (or have your butcher do it for you) Sprinkle the center of each slice with a mixture of the bread crumbs, ½ cup of the grated cheese, and the parsley and garlic. Sprinkle with the salt & pepper, and roll each slice like a jelly roll. Tie the rolls securely with string and brown them in the olive oil, preferably in a Dutch oven.
Add the tomatoes, tomato paste, and half of the water to the beef rolls.
Bring mixture to a boil, and simmer gently for 1, ½ -2 hours. Add additional water as the sauce boils down. Season with salt & pepper to taste, and serve with cooked pasta and additional grated Parmesan chesse.
Posted to recipelu-digest Volume 01 Number 472 by "bunny" <layla696@...> on Jan 7, 1998