Steak Roll Ups With Noodles
|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|
|Dried wide noodles||12 Ounce (Packaged)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
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.