posted by Becky 03-11-99 2:16 PM
Stuffed Beef Roll
1 1/2 to 2 lb. flank or 2 lb. round steak (boneless) cut
1/2 inch thick.
3 medium onions, chopped ( 1 1/2 c)
4 tbsp. butter
2 cups (4 oz) ready mix bread stuffing
1/4 cup chopped parsley
2 tbsp. grated Parmesan cheese
1/2 tsp. garlic salt
1/2 cup water
1/4 cup flour
1/4 cup salad oil
2 envelopes spaghetti sauce mix
4 cups tomatoe juice
1 (2 lb.) can Italian tomatoes
2 (4 oz.) cans mushrooms stems and pieces
Ask meatman to split flank steak, butterfly fashion or pound round steak very thin with meat mallot.
Saute 1/4 cup onion in butter, just until soft, in medium pan. Save the other onions for the sauce.
Stir in bread stuffing, parsley, Parmesan, garlic salt, and water. Toss with fork until moist and well mixed.
Lay
steak flat on countertop: spread stuffing over steak to within 1 inch of the edges.
Starting at one end, roll up, jelly roll style. Fasten with 2 or 3 picks. Fold up ends of roll to hold in stuffing.
Fasten with more wooden picks. Can be tied with string. Rub roll well with flour.
Brown in salad oil in heavy kettle or dutch oven. Stir in saved 1 1/4 cups onions. Saute just until soft. Stir in spaghetti sauce mix, tomato juice, tomatoes, and mushrooms with liquid; cover.
Simmer 1 1/2 hours or until meat is tender. Remove roll to carving board. take out picks or remove string. Carve meat into 1/2 inch thick slices. Measure out and chill 6 cups of sauce. Serve remaining with meat.