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Venice Italy

Italian Stuffed Round Steak


One or two round steaks
Italian seasoned bread crumbs
Garlic powder
1 onion
3 eggs
salt and pepper
1/2 lb. Ham
Tony Chacciere's all seasonings
2 cans Delmonte Spagetti sauce
large cans of sauce
(mushroom and green pepper falvored)
(or ingredients for home-made Italian red gravy)
(cans are quicker)
Two pks of Angel Hair Pasta-2lbs.
(or pasta of choice)
1 cups cooking oil
1 cup olive oil (optional)
or 1 cup cooking oil
3 tbs. sugar sugar
Tooth-pics or string

First spread round steak on a pan
sprinkle garlic powder and salt and pepper
sprinkle Tony's seasoning on it.
Put aside.
Brown chopped ham with 3 tbls cooking oil
with one chopped onion //
add to bowl of stuffing

next: The Stuffing

Boil 3 eggs until hard about 10-15 min.
Peel eggs, set aside
Add 1/2 large can of bread crumbs
(for one round steak.)
add chopped boiled eggs
1/4 pound of chopped ham
to the bowl of stuffing.
Mix 1/2 cup water
1/2 cup cooking oil
to the stuffing mixture/
add water and oil until
desired moistness for stuffing.

put stuffing mixture in center of
the round staek and spread evenly.
next :

Roll the steak up tightly
Tie with string or use tooth-picks
to hold steak together,

Brown on all sides into
hot cooking oil or olive oil.
brown for about 10 or 15 min. on each side.
total of 20 or 30 minutes to brown.
Next boil or cook red gravy
seperately as desired.
Add 3 tbls sugar to red gravy.
add the stuffed steak into the boiled Italian red gravy,
Cook on top the stove on a medium heat,
covered pot for about 45 min.
Steak when finished may be sliced
and put alongside of pasta and red sauce.
Top with Parmesean cheese.

Great Italian dish;
Goes well with salad, and garlic bread.

Dottie's original recipe