italian round steak roll-ups
- 2 pounds beef round steak, cut 1/4-inch thick
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 sliced uncooked bacon
- 1 cup fine bread crumbs
- 1 cup Parmesan cheese
- 1 cup fresh parsley, chopped
- 2 teaspoons dried basil leaves
- 2 teaspoons dried oregano leaves
- 1/4 cup olive oil
- 2 large cloves garlic, minced
- 2 slices onion
- 1 large jar prepared spaghetti sauce
- string for tying steak roll
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 300°F for 1-1/2 hours.
To serve, remove string and cut into 1/2-inch thick slices and top with the sauce.
Suggestions: Serve with your favorite pasta and crusty Italian bread.
Tips from Our Cook: At many grocery stores you can buy tenderized round steak.
Nutrition Info per serving: (1 serving, 1/8 of recipe, 7 oz.) 371 calories; 18 g fat (5 g saturated fat; 7 g monounsaturated fat); 79 mg cholesterol; 1004 mg sodium; 20 g carbohydrate; 1.8 g fiber; 34 g protein; 2.6 mg niacin; 0.2 mg vitamin B6; 2 mcg vitamin B12; 4.3 mg iron; 23.5 mcg selenium; 3.5 mg zinc.