Greek-Stuffed Beef Rolls

Oxmoor House
4 to 6 servings


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2 to 3 pounds (1/4-inch-thick) top round steak
1 cup chopped onion
3/4 cup chopped carrot
2/3 cup chopped celery
1 clove garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
4 cups water
1 (6-ounce) can tomato paste
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti


Trim excess fat from steak; cut steak into 4 serving-size pieces. Set aside.

Combine onion, carrot, celery, garlic, cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place one-fourth of mixture on each piece of steak. Roll up jellyroll fashion; tie each steak roll with string to secure stuffing.

Brown steak rolls on all sides in hot oil in a large Dutch oven. Drain off oil. Add water; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Add tomato paste, sugar, remaining salt, and pepper. Cover and simmer 30 minutes or until tender. Serve steak rolls and sauce over hot cooked spaghetti.

Created date

February 2010