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Ingredients
2 1/2 Pounds round steak, 1/4" to 1/2 " thick
1/2 Pound bulk Italian sausage
1 Tablespoon dried parsley flakes
1/2 Teaspoon oregano
2 Small garlic cloves, minced
1 Large onion, finely chopped
1 Teaspoon salt
1 (16 oz) Can of Italian-style tomatoes
1 (6 oz) Can of tomato paste
1 Teaspoon salt
1 Teaspoon oregano
Instructions
Trim all excess fat from the steak and 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, the garlic, onion and salt, mix well.
Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up jellyroll fashion and tie. Stack steak rolls in crockpot.
Combine tomatoes, tomato paste, salt, and 1 teaspoon oregano; pour over rolls, cover and cook on LOW for 7 to 10 hours.