Braciole

Directions

1. 1
   Trim all fat from steak; cut meat into 8 equal pieces; then pound until very thin with a wooden mallet.
2. 2
   Remove casing from Italian sausage.
3. 3
   Break up in a medium size bowl; add parsley, Parmesan cheese, garlic, Italian seasoning, 1 tsp.
4. 4
   salt and the lemon pepper seasoning; mix thoroughly.
5. 5
   Spread each steak with 2 heaping tablespoons of the sausage mixture; roll up, jelly-roll fashion; fasten with wooden picks or tie with string.
6. 6
   Brown beef rolls, 3 or 4 at a time, in hot oil in a Dutch oven; remove rolls and place on plate or wax paper.
7. 7
   Add onion and carrot to pot; cook until vegetables are soft, about 5 minutes.
8. 8
   Stir in wine, tomatoes, paste and remaining 1 tsp.
9. 9
   salt and bay leaf; bring mixture to boiling; lower heat.
10. 10
    Add beef rolls; cover and simmer for 1 hour.
11. 11
    Remove from heat.
12. 12
    Remove the picks or string from braciole before serving.