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Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Round steak

  2. 1/4 to 1/2 inch thick 1/2 lb 227g / 8oz Bulk Italian sausage

  3. 1 tablespoon 15ml Dried parsley flakes

  4. 1/2 teaspoon 2 1/2ml Leaf oregano

  5. 2 Garlic - minced

  6. 1 Onion - finely chopped (large)

  7. Italian style tomatoes - 16 0

  8. 1 Tomato paste - (6 oz)

  9. 1 teaspoon 5ml Salt

  10. 1 teaspoon 5ml Leaf oregano

  11. Taco sauce

  12. 10 Tomatoes or (large)

  13. 2 Tomatoes

  14. 5 Garlic - chopped

  15. 1 tablespoon 15ml Worcestershire sauce

  16. 2 teaspoons 10ml Salt

  17. 2 teaspoons 10ml Onions - chopped (large)

  18. 2 Jalapenos

  19. 1 tablespoon 15ml Flour

  20. 1 teaspoon 5ml Chili powder

  21. 1 tablespoon 15ml Vegetable oil

  22. 1 teaspoon 5ml Oregano

  23. 1 teaspoon 5ml Thyme

  24. 1 tablespoon 15ml Wine vinegar

  25. 1 tablespoon 15ml Sugar

Instructions Jump to Ingredients ↑

  1. Trim all excess fat from round steak. Cut into 8 evenly shaped pieces. Pound steak pieces between waxed paper until very thin and easy to roll. In skillet, lightly brown sausage. Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up steaks and tie. Stack steak rolls in crock pot.

  2. Combine tomatoes, tomato paste, salt, and 1 teaspoon oregano; pour over rolls. Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with sauce. SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot; stir well. Cover and cook on low setting for 8 to 10 hours.

  3. Remove cover and turn to high setting for the last hour to reduce excess moisture. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container; blend until smooth.

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