| 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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