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Beef Rolls With Tomato Sauce

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  Boneless round steak 2 Pound, 1/2 inch thick
  Progresso italian style bread crumbs 1 1⁄2 Cup (24 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Chopped pignoli 1⁄4 Cup (4 tbs) (Pine Nuts)
  Chopped parsley 2 Tablespoon
  Egg 1 , lightly beaten
  Oilve oil 4 Tablespoon, divided
  Crushed tomatoes 28 Ounce (1 Can)
  Tomato paste 2 Tablespoon
  Oregano leaves 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon

Between 2 sheets of wax paper with a meat mallet or cleaver pound steaks 1/4 inch thick.
Cut into 6 portions.
In a bowl combine bread crumbs, raisins, pignoli, parsley, egg and 1 tablespoon of the olive oil.
Spoon equal amounts of the bread crumb mixture into the middle of each steak.
Roll steaks and tie with string or heavy cotton thread.
In a large skillet heat remaining 3 tablespoons olive oil until hot.
Add beef rolls.
Brown on all sides.
Add tomatoes, tomato paste, oregano, salt and black pepper.
Simmer, covered, until meat is tender, about 2 hours.
(If sauce becomes very thick during cooking, stir in a small amount of water or red wine.) Remove strings before serving.

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Beef Rolls With Tomato Sauce Recipe