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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: VercingetorixSanPatricio@aol.com
1 ½ pounds top round steak, ½" thick
2 tablespoons parmesan cheese, grated
1 clove garlic, chopped
1 teaspoon salt
a touch of pepper
1 teaspoon parsley, chopped
2 tablespoons olive oil
2 slices bacon
tomato sauce
1 6 ounces can tomato paste
1 12 ounce. can tomato purée*
1 clove garlic, chopped
½ onion, chopped
1 tablespoon olive oil
oregano, chopped, to taste
parsley, chopped, to taste
salt and pepper to taste
1 whole bay leaf
2 tablespoons red wine, (optional)
Place meat on a cutting board. Combine cheese, garlic, salt, pepper, parsley, olive oil, mix together with fork until a lumpy paste is formed. Spread the mixture on top of the meat. Top the mixture with the bacon, roll the steak like jelly roll (narrow end to wide end as tightly as possible; and tie securely) Brown the rolled round steak in hot olive oil. Add tomato sauce (recipe included) to the rolled steak and drippings. Simmer until tender about 2 hours. Can be done on top of the stove, or in a slow oven. (You don't have to watch it in an oven.) Remove and slice. Serve remaining sauce over cooked spaghetti and sprinkle with grated Parmesan cheese.
Tomato Sauce, No tomato purée—buzz a can of tomatoes in a blender. Sauté garlic and onion in olive oil. Add tomato paste and tomato purée; then spices and wine. Add to above steak, or if using alone, simmer 30 minutes.