Stuffed Italian Steak

Stuffed Italian Round Steak

2 pounds round steak, boned

1 pound lean pork, ground

1 bunch parsley, chopped

5 garlic cloves, minced

1 teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground cloves

Dash nutmeg

Dash marjoram

3 tablespoons olive oil

2 (15½-ounce) cans zesty to-mato sauce

½ cup water

1½ tablespoons rosemary, fresh, or 1½ teaspoons dried

1½ teaspoons basil, dried

Salt to taste

Pepper to taste

The day before serving, pound the round steak on both sides with a mallet.

Mince 3 cloves of garlic and sprinkle on top of the meat. Wash and dry parsley and coarsely mince the leaves. Sprinkle the parsley on the meat, covering within ½-inch of the edge of the meat. Sprinkle with pepper. Mix the ground pork with the cinnamon, allspice, cloves, nutmeg and marjoram. Pat mixture on top of parsley. Roll the meat from the short side and form a tight roll, being careful not to let the filling fall from the opening where the meat was boned. Tie with string.

Heat oil over medium heat in a 6-quart Dutch oven. Add rosemary and remaining garlic and brown the meat roll. Reduce heat to low and cover and cook the roll for 30 minutes, turning it occasionally.

Add tomato sauce, water, basil, salt and pepper. Cook over low heat for 3 hours. Turn meat occasionally. Remove from heat.

Refrigerate meat on a platter; refrigerate sauce separately. When the meat is cool, remove the string and slice in 1-inch rounds. Before serving, meat and sauce can be reheated.

Note: Meat can be served after initial cooking, but it may be harder to slice cleanly.

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