Steak Rolls Simmered in Tomato Sauce

    Recipe Picture:Steak Rolls Simmered in Tomato Sauce
    2

    Steak Rolls Simmered in Tomato Sauce

    (12)
    2hours30min


    12 people made this

    Flattened pieces of steak are seasoned with garlic, parsley, salt and pepper then seared and simmered in a rich tomato sauce.

    Ingredients
    Serves: 6 

    • Steak
    • 1kg top sirloin
    • 2 medium heads garlic, finely diced
    • 1 cup diced fresh parsley
    • 1 tablespoon ground black pepper
    • 1 teaspoon salt
    • Sauce
    • 1/4 cup (60ml) olive oil
    • 1 cup (250ml) red wine
    • 1 (800g) tin whole peeled tomatoes, diced
    • 1 (185g) tin tomato paste
    • 3/4 cup (190ml) water
    • 1 (800g) tin crushed tomatoes
    • 1 litre pasta sauce
    • 1 tablespoon anise seed
    • 1 tablespoon dried oregano
    • 2 tablespoons white sugar
    • 3 tablespoons dried basil

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Steak: Cut sirloin into 6 oblong pieces, 5mm thick. Lay out on baking paper and sprinkle each piece with garlic, parsley, pepper and salt. Roll up each piece beginning at the narrow end and tie tightly with twine.
    2. Heat oil in large saucepan over medium-high heat. Place rolls in saucepan and brown for 1 to 2 minutes on each side.
    3. Sauce: Pour in 1/2 cup of red wine, reduce heat to low and simmer 10 minutes. Pour in half of the peeled and diced tomatoes then cover and simmer 15 minutes.
    4. Mix together tomato paste and water. Combine with remaining peeled tomatoes, crushed tomatoes and pasta sauce then add to saucepan in small increments cooking down slightly after each addition for a total of 30 minutes. Sprinkle in anise seed, oregano and sugar then simmer 1 hour more.
    5. Thirty minutes before serving pour in remaining wine and basil. Simmer until ready to serve.
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    Reviews and Ratings
    Global Ratings:
    (12)

    Reviews in English (11)

    by
    11

    Good, but too much sauce. I didn't know to pound the meat thin. : (  -  28 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    9

    This was fantastic on day 2. But I think the garlic must have been a typo? Try 2-4 cloves, not HEADS of garlic...way toooooooo strong! The sauce was wonderful!  -  06 Nov 2004  (Review from Allrecipes USA and Canada)

    by
    9

    This recipe has much potential, and with some tweaking I believe it could reach perfection. I used "tomato, basil, and garlic" pasta sauce instead of tomatoe sauce, and Italian style tomatoe paste instead of plain. I don't normally like wine in dishes, but it turned out very well (we used a sweet red table wine). My roommate and I were the ones who made this, and since there were just two of us there was WAY WAY too much sauce with the meat... I'd reccommend cutting the all the tomatoe ingredients in half, and you should still have enough for leftovers. Also, we didn't cut the meat into 6 specific cuts, we just cut the meat into as many oblong pieces as we could, cut their thickness in half, and then rolled them(you want to be sure they are not too thick!) Also, I am notorious for using garlic in everything I cook... but I felt that it just really didn't blend well with the meat very much. I think garlic salt would have a much better effect. We served it with linguine noodles and it turned out great I will try this again with my suggestions sometime...  -  05 Jul 2003  (Review from Allrecipes USA and Canada)

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