|Beef flank||3 Pound, cut crosswise into 2 or 3 pieces and flattened by beating to 1/4 inch thick|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Cooked ham slices||4|
|Hard-cooked eggs||4 , sliced|
|Cheddar cheese||4 Ounce, thinly sliced|
|Green olives||2 Cup (32 tbs), pitted and chopped|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Tomatoes||1 Pound, blanched, peeled and chopped|
|Soy sauce||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Beurre manie||2 Tablespoon|
Put the beef pieces on a flat surface, overlapping to make a large oblong.
Pound the overlapping edges together to seal.
Sprinkle over the salt, pepper, lemon juice and garlic.
Arrange the ham slices over the beef, then the egg slices, in lines.
Top with the cheese.
Sprinkle over the olives and a third of the oil.
Roll up Swiss (jelly) roll fashion and secure with string at intervals to keep the shape.
Melt the butter with the remaining oil in a large saucepan.
Add the meat roll and brown, turning from time to time, for 10 minutes.
Reduce the heat to low and add the tomatoes, soy sauce and water and bring to the boil.
Cover and simmer for 45 minutes to 1 hour, or until the meat is cooked through.
Remove the roll to a carving board and discard the string.
Cut into 2 1/2 cm./1 in.slices and arrange on a heated serving dish.
Bring the pan juices to the boil and add the beurre manie, stirring constantly until it has dissolved.
Cook for 3 to 5 minutes, or until the sauce has thickened.
Pour over the meat before serving.