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Steak Roll Ups With Noodles

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Ingredients
  Beef boneless steak 1 1⁄2 Pound
  Snipped thyme/1/2 teaspoon dried thyme, crushed 1 1⁄2 Teaspoon (Fresh)
  Snipped fresh sage/1/4 teaspoon dried sage, crushed 1 Teaspoon
  Snipped fresh basil/1/4 teaspoon dried basil, crushed 1 Teaspoon
  Cooking oil 2 Tablespoon
  Canned tomatoes 29 Ounce, cut up (2 Cans, 14 1/2 Ounce Each)
  Canned tomato paste 6 Ounce (1 Can)
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Chili powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried wide noodles 12 Ounce (Packaged)
  Snipped parsley 1⁄4 Cup (4 tbs)
Directions

1 Place the steak between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound steak to a 12x8-inch rectangle. Sprinkle the steak with the 1 1/2 teaspoons fresh or 1/2 teaspoon dried thyme, the sage, and basil. Roll up, jelly-roll style, starting from a long side. Tie meat roll with string.
2 In a 12-inch skillet brown the meat roll on all sides in hot oil. Drain well. In a medium mixing bowl stir together the undrained tomatoes, tomato paste, onion, garlic, chili powder, salt, and pepper. Pour over meat. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until meat is tender.
3 Meanwhile, cook the noodles according to package directions. Drain noodles and toss with 2 tablespoons of the parsley. Remove meat roll from skillet. Remove string and cut meat into 18 slices. Serve meat slices with the noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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