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Italian Round Steak Roll-ups
Slow cooking makes this dish both tender and delicious.


Prep: 15 minutes
Cook: 1-1/2 hours
Servings: Serves 6-8
2 lbs. beef round steak, cut 1/4-inch thick
1/2 tsp. salt
1/2 tsp. pepper
12 slices uncooked bacon
1 cup fine bread crumbs
1 cup parmesan cheese
1 cup fresh parsley, chopped
2 tsp. dried basil leaves
2 tsp. dried oregano leaves
1/4 cup olive oil
2 cloves garlic
2 slices onion
1 large jar prepared spaghetti sauce
-- string for tying steak rolls




Cut round steak into 4 rectangular pieces and pound with meat mallet to about 1/8-inch thickness. Season with salt and pepper.
In a medium bowl combine bread crumbs, cheese, parsley, basil and oregano.
Layer each piece of steak with 3 slices of bacon and one fourth of the bread crumb mixture. Starting at the wide end, roll steak jelly-roll fashion and tie with string.
Heat oil in skillet over medium-high heat. Saute garlic and onion until lightly browned. Add steak rolls and brown on all sides.
Remove and place in a deep sauce pan or Dutch oven. Cover with the spaghetti sauce. Simmer at 300F for 1-1/2 hours.
To serve, remove string and cut into 1/2-inch thick slices and top with the sauce.