3 cups Italian-flavored bread crumbs
1/2 cup grated Romano cheese
1/2 pound Genoa or other salami, finelychopped
4 eggs
1 cup water
1/2 tsp. white pepper
1½ lbs. boneless beef round or rump roast, cut into 1/8" thick slices
1/4 cup olive oil
1 28oz. can spaghetti sauce
1. In a small bowl, combine the bread crumbs, cheese, salami, eggs, water, and
pepper; mix well. Spread the mixture evenly over the beef slices; roll up
jelly roll-style and secure each with a toothpick.
2. In a large pot, heat the oil over medium-high heat and brown the beef rolls
in batches for 6 minutes, turning to brown on all sides.
3. Reduce the heat to low and add the spaghetti sauce; cover and simmer for
35 to 40 minutes, or until the beef is tender. Remove the toothpicks before serving.
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