| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 6 | Thin slivers round steak | |
| about 2 lbs. | ||
| 1/2 | c | Bread crumbs |
| Parmesan or Romano cheese | ||
| 1/2 | c | Chopped parsley |
| 2 | Cloves garlic, finely | |
| chopped | ||
| Salt & pepper to taste | ||
| 1/2 | c | Olive oil |
| 4 | c | Canned, peeled tomatoes |
| 1 | Can, 6 oz tomato paste | |
| 2 | c | Water |
INSTRUCTIONS
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, 1/2 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, 1/2 -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@ix.netcom.com> on Jan 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1565
Calories From Fat: 1015
Total Fat: 115.1g
Cholesterol: 0mg
Sodium: 3853.7mg
Potassium: 4494.9mg
Carbohydrates: 123.9g
Fiber: 28.3g
Sugar: 48.3g
Protein: 32.1g