1 medium carrot, minced
1 medium onion, minced
1 stalk celery, minced
1 clove garlic (1 tsp), minced
1 tsp ground thyme
1 tsp oregano
1 bay leaf
1 cup chicken broth as needed for moisture
2 cups tomatoes, chopped
2/3 cup fresh breadcrumbs
1/3 cup freshly grated parmesan and/or romano cheese
1 tsp parsley
1/3 cup fresh basil
2 tps olive oil
1 tsp fresh oregano
½ tsp dried thyme
¾ tsp salt
3 eggs, boiled and sliced
2 cloves garlic, crushed with side of chef's knife
1-½ lbs beef top round, cut in 8 thin slices
Heat oil in a pan and add the carrot, onion, celery and garlic.
Cook for 8 minutes over moderately low heat.
Add herbs, tomatoes, salt and pepper.
Simmer over low heat as meat is prepared. Add chicken stock if more liquid is needed.
In medium bowl, combine bread crumbs, cheese and herbs and ¼ teaspoon salt.
With meat mallet, pound beef slices to 1/8 inch thickness.
Sprinkle one side of slices with remaining 1/2 teaspoon salt.
Spoon breadcrumb mixture on top of meat, pressing so it adheres to meat; add sliced egg on top.
From wide end, roll up each meat slice, jelly-roll fashion.
Secure each roll with kitchen twine.
In a non-stick 10-in skillet, heat oil over medium heat until very hot.
Add beef and cook, turning rolls, until browned, about 5 minutes.
Add garlic and cook 30 seconds.
Add tomatoes sauce and simmer, covered, for 1 hour or until fork-tender.
Reduce heat, cover and simmer until meat is tender (about 30 minutes).
Serve with angel hair pasta.
Pairs Well With
This is a New Orleans/Italian dish that always pleases. It takes time to prepare and cook, but you and your guests will really appreciate it.