| 1 | *sirloin should be cut into slices about ?inch thick **canned whole tomatoes in tomato puree or tomato sauce trim excess fat from meat; cut each piece into 3 portions. |
| 2 | Pound meat on both sides with mallet to 1/16" thickness. |
| 3 | Sprinkle meat lightly on both sides with salt & pepper. |
| 4 | Cook chopped onion and green pepper in melted butter until tender, stirring occasionally; set aside. |
| 5 | In bowl or food processor, mix sausage, cooked vegetable mixture and bread crumbs. |
| 6 | Spoon about 3 tablespoons stuffing onto each slice of meat. |
| 7 | Roll up; secure with toothpicks. |
| 8 | Roll meat rolls in the ?cup flour. |
| 9 | Heat oil in large frying pan; add meat and cook until lightly browned on all sides. |
| 10 | Reduce heat; remove meat from frying pan; add carrots and sliced onion. |
| 11 | Cook vegetables, stirring occasionally until crisp-tender. |
| 12 | Return meat to pan ;add tomatoes. |
| 13 | Dissolve bouillon cube in boiling water; add to tomatoes. |
| 14 | Cover frying pan; cook 60-70 minutes over low heat until meat is tender. |
| 15 | Remove from heat. |
| 16 | Place meat rolls in warm serving dish. |
| 17 | Pour meat gravy into 1-quart measuring pm cup. |
| 18 | Skim off 3 tablespoons fat; return it to frying pan. |
| 19 | Skim off remaining fat and discard. |
| 20 | Blend the 2 tablespoons four into fat in pan. |
| 21 | Gradually add gravy in measuring cup; cook over low heat until thickened, stirring constantly. |
| 22 | Serve gravy over meat rolls |
