1/2 lb ground beef
1 clove garlic, finely minced
3 tbsp olive oil
1 No 2 1/2 can Italian plum tomatoes
1 large can water
1/2 can Italian tomato paste
1 tsp salt
1 tsp sugar
dash of Italian crushed red peppers
2 lbs shoulder or round steak, sliced 1/2 inch thick.
1 - Brown ground beef and garlic in large saucepan in 1 tbsp hot oil until beef loses its red color. Discard garlic.
2 - Add tomatoes, water (measured in large can), tomato paste, salt, sugar, oregano, and pepper.
3 - Bring to boil, cover and simmer half an hour.
4 - Meanwhile wipe steak.
5 - Cut into strips about 1 1/2 inches wide.
6 - Roll strips from the short side as tightly as possible.
7 - Secure with toothpicks.
8 - Brown beef rolls in remaining oil, turning so they brown all over.
9 - Transfer to a shallow casserole.
10 - When sauce is cooked, pour over beef, cover and bake until sauce is very thick and beef is tender.