Braciole

• 2 1/2 lb. round steak
• 1/2 lb. Italian sausage
• 1/2 c. chopped fresh parsley
• 1/4 c. grated Parmesan cheese
• 1 clove minced garlic
• 1 tsp. Italian herb seasoning mix
• 1 tsp. salt
• 1/2 tsp. lemon-pepper seasoning
• 2 Tbsp. olive oil
• 1 c. chopped onion
• 1/2 c. chopped carrot
• 1 1/2 c. dry red wine
• 1 (16 oz.) plum tomatoes
• 1 (6 oz.) tomato paste
• 1 tsp. salt
• 1 bay leaf

1. Trim all fat from steak. Cut into 8 equal pieces, then pound thin. Remove casing from Italian sausage. Break up in medium bowl. Add parsley, Parmesan cheese, garlic, Italian seasoning, 1 teaspoon salt and the lemon-pepper seasoning; mix thoroughly. Spread each steak with 2 heaping tablespoonfuls of sausage mixture. Roll up jelly roll fashion; fasten with toothpick. Brown rolls 3 to 4 at a time in hot oil in Dutch oven. Add onion and carrot to pot. Cook until vegetables are soft, about 5 minutes. Stir in wine, tomatoes, tomato paste, remaining 1 teaspoon salt and bay leaf. Bring mixture to boil; lower heat. Add
2. beef rolls. Cover and simmer for 1 hour. Remove from heat. Remove toothpicks before serving.

italian sausage, parsley, parmesan cheese, garlic, italian herb seasoning mix, salt, lemonpepper seasoning, olive oil, onion, carrot, red wine, tomatoes, tomato paste, salt, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100718 (may not work)