| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Italian | Tasteofhome | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Thinly sliced round steak |
| Salt and pepper to taste | ||
| 1 | c | Dry bread crumbs |
| 1 | c | Grated Parmesan cheese |
| 1/4 | c | Finely chopped fresh celery |
| leaves | ||
| 1 | t | Dried parsley |
| 1 | t | Dried basil |
| 1/2 | t | Dried oregano |
| 2 | T | Vegetable or olive oil |
| 4 | c | Spaghetti sauce |
| Cooked pasta |
INSTRUCTIONS
Pound meat to tenderize. Sprinkle with salt and pepper. Cut into 3-in. to 4-in. squares. Combine the bread crumbs, cheese, celery and herbs. Place a heaping spoonful of crumb mixture on each meat square and roll up. Secure with string or a toothpick. Roll meat in remaining crumb mixture. In a large skillet, heat oil over medium. Brown roll-ups on all sides. Pour spaghetti sauce over all; cover and simmer 1-1/2 hours or until meat is tender. Serve with pasta. Yield: about 6 servings. Busted by Sara Horton 5/28/98 Recipe by: Taste of Home, Lucia Johnson, Massena, New York Converted by MM_Buster v2.0l.
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