Beef Rolls With Tomato Sauce
|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|
|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.