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Greek-Stuffed Beef Rolls

Yield 4 to 6 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

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