Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Round steak (cut 1/2\" |
\N \N | Thick) |
1 teaspoon | Salt |
½ teaspoon | Pepper |
\N \N | Garlic juice (optional) |
3 tablespoons | Flour |
3 tablespoons | Olive oil |
½ cup | Dry red wine (optional) |
2 \N | Minced onions |
½ pounds | Diced salami |
3 \N | Cut up hard boiled eggs |
1 cup | Grated Cheddar cheese |
½ cup | Water or beef stock |
1 can | Tomato sauce |
Pound meat thoroughly with tenderizer; rub with salt & pepper (garlic juice); dust with flour. Using deep skillet, Dutch oven or heavy pan, as for a pot roast, heat olive oil over med flame. While oil heats, stuff round steak with onions, salami, eggs & grated cheese; roll & tie with kitchen cord. Increase flame & braise roll until brown on all sides; pour ½ cup water over meat. Add tomato sauce; cook in tightly covered pan over low heat for 1½ hours, turning occasionally. (Add additional liquid as necessary to prevent sticking.) When meat has cooked 1 ½ hours, remove cover & add ½ cup wine, if desired. Thicken with 1 Tbls. flour; cover & cook 20 minutes, lacing with additional wine as mixture thickens. Taste to correct seasonings.
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