| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Beef, Entreé, To post | 6 | Servings | |
INGREDIENTS
| 2 | Round Steaks; * see note | |
| Salt And Pepper | ||
| Paprika | ||
| 1/4 | lb | Mushrooms; sliced |
| 1 | Onion; sliced | |
| Pimiento | ||
| Bread Crumbs | ||
| 1/2 | c | Melted Butter Or Bacon Drippings |
| 1 | tb | Boiling Water |
| 1 | Egg | |
| Stuffed Olives | ||
| 1/4 | c | Butter Or Bacon Drippings |
| 6 | Whole Mushrooms | |
| 3 | sm | Whole Onions |
| 1 | c | Red Wine |
INSTRUCTIONS
*3 pounds total. Pound steaks until thin, rub in salt, pepper, and plenty of paprika. Overlap steaks on meat board, making one large steak. Spread with a layer of sliced mushrooms and a layer of thinly sliced onions. Add pimiento. Cover with finely rolled bread crumbs. With beater, combine: 1/2 cup melted butter or bacon drippings, boiling water, and egg. Immediately dribble this mixture over bread crumbs. Arrange stuffed olives in a row on long side of steak. Roll the meat around olives. Tie roll firmly. Salt and pepper the outside. Brown in 1/4 cup butter or drippings in roaster or deep earthenware baker. Place whole mushrooms and onions into roaster, and sprinkle all lightly with salt, pepper and paprika. Add 1 cup of red wine. Roast meat in 350 ° oven for about two hours. Serve hot or cold. Serves 6 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Henry E. Payne, III Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Aug 2, 1997
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