Greek-Stuffed Beef Rolls

• 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

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.

steak, onion, carrot, celery, clove garlic, ground cinnamon, salt, pepper, olive oil, water, tomato paste, sugar, salt, pepper

Taken from www.myrecipes.com/recipe/greek-stuffed-beef-rolls (may not work)