Al Capone Roast
"Very interesting type of "roast". Originally came from a cookbook from northern Wisconsin where Al Capone used to hang out. Otherwise I have no idea how the name came about, but its a great meal, even for a gangster!"
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 lb Italian sausage
- 1 large round steaks or 1 large sirloin steak, 1/2 inch thick
- 2 green peppers
- 1 red onion
- 2 (8 ounce) cans tomato paste
- 2 (8 ounce) cans water
- 1 lb fresh mushrooms
- 1⁄2 lb cheese, of your choice
- 2 cloves garlic
- 3 tablespoons oil
directions
- Brown sausage and slice in finger sized pieces.
- Slice 1 pepper, 1/2 of onion and cheese into finger sized pieces.
- Place all on top of long end of steak.
- Slice 1/2 of mushrooms and mince garlic and place on top of previous items.
- Salt and pepper to taste.
- Heat oil into 13x9 baking dish.
- Roll up jelly roll fashion and secure with toothpicks.
- Slice remaining pepper, onion, mushrooms and place around steak in the pan.
- Sear in 450 oven turning occasionally for 1/2 hour.
- Mix paste and water together, and pour over steak.
- Reduce heat to 400 and cook for 45-60 minutes til done.
- Remove toothpicks and slice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I really liked this! The flavors were awesome! I ended up using mozzarella cheese and 4 really thin steaks (about 1/4 pound each)and tried to stuff as much in each one as possible :) and then whatever was leftover I put around the steaks after the first half hour. I also topped it with more mozzarella the last 10 minutes of cooking, yum....cheese. I served it with pasta andI think next time I will cut up even more mushrooms and onions and add more sauce then listed in the recipe so there's more for the pasta. Because of the smaller steaks, I overcooked it a little, but it was still outstanding and I can only imagine how much better it will be when I get it right! Thanks Laurie for the recipe and for answering all my questions about it!
RECIPE SUBMITTED BY
LAURIE
Ottawa, 52
<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
