½ lb bulk Italian sausage
1 tbsp dried parsley flakes
½ tsp leaf oregano
2 small cloves garlic, minced
1 large onion, finely chopped
1 tsp salt
1-16oz can Italian style tomatoes
1-6oz can tomato paste
1 tsp salt
1 tsp leaf oregano
Trim
excess fat from round steak. Cut into 8 evenly shaped pieces.
Pound steak pieces between waxed paper until very thin and
easy to roll. In skillet, light brown sausage. Drain well and combine with
parsley, ½ tsp oregano, garlic, onion and salt; mix well. Spread each steak with 2-3
tbsp of sausage mixture. Roll up jelly-roll fashion and tie. Stack steak rolls in crockpot. Combine
tomatoes, tomato paste, salt and 1 tsp oregano; pour over
rolls. Cover and cook on Low 7-10 hours.
