Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 1/2 pounds Round steak
1/4 to 1/2" thick 1/2 pound Bulk Italian sausage
1 tablespoon Dried parsley flakes
1/2 teaspoon Leaf oregano
2 cloves Garlic -- minced
1 large Onion -- finely chopped
1 teaspoon Salt
1 can Italian style tomatoes -- 16 0z
1 can tomato paste -- (6 oz)
1 teaspoon Salt
1 teaspoon Leaf oregano
10 large Tomatoes or 2 28 oz cans tomatoes
5 cloves Garlic -- chopped
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 large Onions -- chopped
1 tablespoon Flour
1 tablespoon Vegetable oil
1 teaspoon Oregano
1 teaspoon Thyme
1 tablespoon Wine vinegar
1 tablespoon Sugar
-Trim all 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, lightly brown sausage. Drain well and combine with
parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well.
Spread each steak with 2 to 3 tablespoons of sausage
mixture. Roll up steaks and tie. Stack steak rolls in crock pot. Combine
tomatoes, tomato paste, salt, and 1 teaspoon oreagno; pour over rolls.
Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with
sauce.
-SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot;
stir well. Cover and cook on low setting for 8 to 10 hours. Remove
cover and turn to high setting for the last hour to reduce excess
moisture. Before removing sauce from crock pot, stir in flour, oil, and
vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender
container; blend until smooth.

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