Vegetable Stuffed Round Steak
|Round steak||2 Pound|
|Garlic||2 Clove (10 gm), crushed|
|Eggs||3 , hardboiled and sliced|
|Carrots||2 , grated into coarse pieces|
|Thin sliced zucchini||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||To Taste|
|Tomato sauce/Spaghetti sauce||2 Cup (32 tbs)|
Tenderize the meat with a wooden or flat metal meat pounder (I have even used a short piece of two-by-four).
Pound the meat so that the steak is thinned a bit and certainly made much more tender.
Add the salt, pepper, 2 tablespoons olive oil, and the garlic to the meat, and rub it in as a paste.
Arrange the eggs, carrots, zucchini, and cheese down the center of the steak.
Roll up the steak like a jelly roll, and tie it in several places.
Heat a large frying pan, and add a bit of olive oil.
Brown the roll on all sides very quickly.
Place the roll in a covered baking dish (you may have to bend the roll into a u shape in order to get it into the pan).
Add the tomato or spaghetti sauce, and cover.
Bake in a 350° oven for 1 hour.
Place the sauce on a serving tray.
Slice the meat across the roll, and arrange the slices on top of the sauce.
The sauce is just great on pasta.
Start the meal with an anti-pasto; follow it with the pasta, then the meat and a salad.