posted by Kayce 02-29-100 2:46 PM
Bresole
3 lbs. skirt steak
6 cloves minced garlic
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
1/2 cup diced onions
1/2 cup sliced mushrooms
1/2 cup parsley
1 egg beaten
1/2 tsp. salt
1/4 tsp. black pepper
2 quarts pasta sauce
1 pound cooked pasta
Cut skirt steak into 6 pieces, and pound thin.
In a bowl, combine the minced garlic, Parmesan cheese, breadcrumbs, onion, mushrooms, parsley, beaten egg , salt and pepper. Divide the stuffing evenly between the 6 pieces of pounded skirt steak, spread the stuffing out thin. Roll each steak up like a cigar. Tie both ends of the rolled meat with butchers twine.
Place the tied stuffed meat into simmering pasta sauce and cook for approx. 45 minutes.
Carefully remove from the sauce and remove the string. Cut each piece into 4 pieces and place on top of cooked pasta with sauce.