| 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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