Italian beef roll
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Round steak (cut 1/2\" |
| Thick) | ||
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Garlic juice (optional) | ||
| 3 | tablespoons | Flour |
| 3 | tablespoons | Olive oil |
| ½ | cup | Dry red wine (optional) |
| 2 | Minced onions | |
| ½ | pounds | Diced salami |
| 3 | Cut up hard boiled eggs | |
| 1 | cup | Grated Cheddar cheese |
| ½ | cup | Water or beef stock |
| 1 | can | Tomato sauce |
Directions
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.
File