[an error occurred while processing this directive]

Rolled Beef Slices

| Next >>

Title: Rolled Beef Slices
Yield: 6 Servings
Categories: Brunch, Meats, Herbs, Vegetables

Ingredients:

1 1/2 lb Beef flank steak
3/4 c Dry red wine
1 ts Salt
1 ts Dried basil leaves
1 ts Dried oregano leaves
2 cl Garlic, crushed
1 lb Bulk pork sausage
1 sm Onion, chopped (about 1/4
Cup)
1/4 c Dry bread crumbs
1/2 ts Salt
1 cn (4 oz) chopped green chilies
(drained)
1 md Carrot
3 Hard cooked eggs
2 tb Olive oil
1 c Water
1 Jar (12 ounces) salsa


Split beef steak lengthwise almost into halves; open and place in shallow
glass or plastic dish. Mix wine, 1 teaspoon salt, the basil, oregano and
garlic; pour over beef. Cover and refrigerate at least 1 hour. Drain:
reserve marinade.

Cook and stir sausage and onion in 4 quart Dutch oven over medium heat
until sausage is done; drain. Stir in bread crumbs, 1/2 teaspoon salt and
the chilies. Spread sausage mixture on cut side of open beef to within 1
inch of edge. Cut carrot lengthwise into halves; cut each half lengthwise
into 3 strips. Arrange carrot crosswise on sausage mixture. Place peeled
eggs in a row along one narrow edge. Rollup, beginning at end with eggs;
tie with string or secure with wooden picks.

Cook beef roll in oil in same Dutch oven over medium heat, turning
carefully, until brown on all sides; drain. Add reserved marinade and
water. Heat to boiling; reduce heat. Cover and simmer until beef is
tender, about 1 hour. Remove beef from liquid. Cover and refrigerate
until cold, at least 6 hours but no longer than 24 hours.

Prior to serving spread salsa on serving platter or plate. Cut beef roll
into slices; arrange on salsa. Serve with additional salsa if desired.

Posted to MM-Recipes Digest V4 #080 by "Jenny S. Johanssen"
on Mar 20, 1997

[an error occurred while processing this directive]