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1 large full cut round steak (about 2-1/2 lb.)
1/2 cup seasoned dry bread crumbs
1/4 cup Parmesan cheese shredded
4 cloves garlic minced
1-1/2 tbsp. basil divided
2 tbsp. extra virgin olive oil divided
1/2 cup onion minced
2 (28- oz.) cans tomato sauce
2-1/2 to 3 tsp. sugar
2 tsp. oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
Cut beef into 12 to 14 equal, rectangular pieces. With a meat mallet, pound 1/8-inch thick between plastic wrap. Mix together bread crumbs, Parmesan, garlic and 2 tsp. basil in a small bowl. Spread equal amounts of the mixture over the surface of each piece of meat. Roll up and tie with kitchen string. Sauté beef in oil in two batches in a large pot over medium-high heat for about 10 minutes or until well browned on all sides. Add onion and cook for 5 minutes more. Stir in remaining ingredients (including remaining basil); cover and simmer for 1-1/2 hours or until beef is very tender. Serve beef and sauce over pasta, if desired.

Makes 6 servings.
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