| 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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