"Since I'm a working mom, I like to assemble these tasty steak rolls the night before and pop them in the slow cooker the next morning before we're all our the door," writes Kimberly Alonge of Westfield, New York. "They make a great meal after a long day."
- 2 pounds beef top round steak
- 1/2 cup grated carrot
- 1/3 cup chopped zucchini
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped green pepper
- 1/4 cup sliced green onions
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 1 jar (14 ounces) meatless spaghetti sauce
- Hot cooked spaghetti
- Additional Parmesan cheese, optional
- Cut meat into six serving-size pieces; pound to 1/4-in. thickness. Combine the vegetables, cheese and seasonings; place 1/3 cup in the center of each piece. Roll meat up around filing; secure with toothpicks.
- In a large skillet, brown roll-ups in oil over medium-high heat. Transfer to a 5-qt. slow cooker; top with spaghetti sauce. Cover and cook on low for 6-8 hours or until meat is tender.
- Discard toothpicks. Serve roll-ups and sauce with spaghetti. Sprinkle with additional cheese if desired. Yield: 6 servings.
Originally published as Round Steak Roll-Ups in Quick Cooking January/February 2002, p52
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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