| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Meats |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Round steak (cut 1/2" |
|
|
Thick) |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
Garlic juice (optional) |
| 3 |
tb |
Flour |
| 3 |
tb |
Olive oil |
| 1/2 |
c |
Dry red wine (optional) |
| 2 |
|
Minced onions |
| 1/2 |
lb |
Diced salami |
| 3 |
|
Cut up hard boiled eggs |
| 1 |
c |
Grated Cheddar cheese |
| 1/2 |
c |
Water or beef stock |
| 1 |
cn |
Tomato sauce |
INSTRUCTIONS
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 1/2 cup water over meat. Add tomato sauce; cook in
tightly covered pan over low heat for 1 1/2 hours, turning
occasionally. (Add additional liquid as necessary to prevent
sticking.) When meat has cooked 1 1/2 hours, remove cover & add 1/2
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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