| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Beef, Oven meals, Crockpot, Main dish |
6 |
Servings |
INGREDIENTS
|
|
-LISA HLAVATY |
| 2 |
lb |
Boneless round steak; 1/4" thick and pounded |
| 1/2 |
c |
Bread crumbs |
| 1/2 |
c |
Parmesan cheese |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Egg; beaten |
| 1/4 |
ts |
Pepper |
| 2 |
|
Hard boiled eggs; sieved |
| 2 |
c |
Meatless spaghetti sauce |
INSTRUCTIONS
Mix together bread crumbs, cheese, garlic, beaten egg, pepper and sieved
eggs. Spread over steak. Roll up meat and tie at 1" intervals. Spread 1 cup
spaghetti sauce in bottom of baking pan slightly larger than meat roll.
Place meat on sauce and cover with remaining sauce.Cover and bake at 350
degrees F. for 2 to 3 hours, or until fork tender. Serve on top of
spaghetti.
JEAN'S SUGGESTION: This might cook very well in a crockpot with a meat
rack, on LOW for 6 to 8 hours, or until very tender. In that case, I would
lower the amount of spaghetti sauce used, to 3/4 to 1 cup, to allow for the
meat juices that would cook out.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Feb 3, 1998
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