| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Dutch |
Brunch, Meats, Herbs, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef flank steak |
| 3/4 |
c |
Dry red wine |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried basil leaves |
| 1 |
ts |
Dried oregano leaves |
| 2 |
cl |
Garlic, crushed |
| 1 |
lb |
Bulk pork sausage |
| 1 |
sm |
Onion, chopped (about 1/4 |
|
|
Cup) |
| 1/4 |
c |
Dry bread crumbs |
| 1/2 |
ts |
Salt |
| 1 |
cn |
(4 oz) chopped green chilies |
|
|
(drained) |
| 1 |
md |
Carrot |
| 3 |
|
Hard cooked eggs |
| 2 |
tb |
Olive oil |
| 1 |
c |
Water |
| 1 |
|
Jar (12 ounces) salsa |
INSTRUCTIONS
Split beef steak lengthwise almost into halves; open and place in shallow
glass or plastic dish. Mix wine, 1 teaspoon salt, the basil, oregano and
garlic; pour over beef. Cover and refrigerate at least 1 hour. Drain:
reserve marinade.
Cook and stir sausage and onion in 4 quart Dutch oven over medium heat
until sausage is done; drain. Stir in bread crumbs, 1/2 teaspoon salt and
the chilies. Spread sausage mixture on cut side of open beef to within 1
inch of edge. Cut carrot lengthwise into halves; cut each half lengthwise
into 3 strips. Arrange carrot crosswise on sausage mixture. Place peeled
eggs in a row along one narrow edge. Rollup, beginning at end with eggs;
tie with string or secure with wooden picks.
Cook beef roll in oil in same Dutch oven over medium heat, turning
carefully, until brown on all sides; drain. Add reserved marinade and
water. Heat to boiling; reduce heat. Cover and simmer until beef is
tender, about 1 hour. Remove beef from liquid. Cover and refrigerate
until cold, at least 6 hours but no longer than 24 hours.
Prior to serving spread salsa on serving platter or plate. Cut beef roll
into slices; arrange on salsa. Serve with additional salsa if desired.
Posted to MM-Recipes Digest V4 #080 by "Jenny S. Johanssen"
<johanssen@matnet.com> on Mar 20, 1997
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