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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 to 3 pounds (1/4-inch-thick) top round steak |
1 cup chopped onion |
3/4 cup chopped carrot |
2/3 cup chopped celery |
1 clove garlic, minced |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons olive oil |
4 cups water |
1 (6-ounce) can tomato paste |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
hot cooked spaghetti |
Directions:
1. Trim excess fat from steak; cut steak into 4 serving-size pieces. Set aside.
2. Combine onion, carrot, celery, garlic, cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place one-fourth of mixture on each piece of steak. Roll up jellyroll fashion; tie each steak roll with string to secure stuffing.
3. Brown steak rolls on all sides in hot oil in a large Dutch oven. Drain off oil. Add water; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Add tomato paste, sugar, remaining salt, and pepper. Cover and simmer 30 minutes or until tender. Serve steak rolls and sauce over hot cooked spaghetti.
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