Italian beef roll

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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