| 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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