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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Tony Chachere's cookbook Ingredients:
6 cube steaks, 5-6 oz each |
1 1/4 teaspoons tony chachere's original creole seasoning |
3 tablespoons olive oil |
1 cup fresh breadcrumb |
1/4 cup chopped onion |
2 eggs, well beaten |
1/4 cup chopped parsley |
1/4 cup parmesan cheese, grated |
2 (6 ounce) cans tomato paste |
1 cup hot water |
tony chachere's original creole seasoning |
1 garlic clove, minced |
1 pinch basil or 1 pinch fresh basil leaf |
1 (8 ounce) package spaghetti, cooked |
Directions:
1. Rollettes:.
2. 1. Sprinkle steaks with creole seasoning. In Dutch oven, brown steaks in oil. Remove from heat and cool.
3. 2. Meanwhile, combine bread crumbs, onions, eggs, parsley, and cheese. Mix lightly and spread evenly over steaks. Roll up and secure with toothpicks.
4. Sauce:.
5. 1. Combine first five ingredients in a bowl and pour over steak rolls. Bring to a boil, reduce heat, cover tightly, and simmer for 45 minutes or until tender.
6. 2. Remove toothpicks and serve with spaghetti.
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