Beef Roll With Chili Sauce
|Flank steak||1 Pound, trimmed off fat (1 Inch Thick)|
|Frozen mixed vegetables||1 Cup (16 tbs)|
|Yellow onions||2 Medium, chopped|
|Sweet peppers||2 Large, cored, seeded, and chopped fine|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Red pepper flakes||1⁄4 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Low sodium beef broth||1 1⁄2 Cup (24 tbs)|
|Low sodium tomato sauce||1 Can (10 oz)|
|Chili powder||1 1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
Preheat the oven to 400°F.
Holding a sharp knife parallel to the countertop, slice the steak open horizontally, to within 1/2 inch of the opposite side.
In a large heavy saucepan, cook the mixed vegetables and half of the onions, green peppers, and celery in a cup of boiling water for 1 minute; drain well and transfer to a bowl.
Stir in the bread crumbs, half of the garlic, and all of the red pepper flakes, lemon rind, and black pepper.
Open the steak and flatten it out; spread the vegetable mixture over the entire surface, leaving a 1 inch border all around.
Roll up the steak, beginning at a narrow end, and fasten with toothpicks at 1 inch intervals.
Place the roll in an ungreased 8"x 8"x 2" baking pan and roast, uncovered, turning 2 or 3 times, for 45 minutes.
Meanwhile, to prepare the chili sauce, combine the remaining onions, peppers, celery, and garlic in a large saucepan.
Stir in the beef broth, tomato sauce, chili powder, oregano, and flour.
Place over low heat, cover, and simmer for 30 minutes.
Keep the sauce warm.
As soon as the roll is done, transfer it to a plate and let cool for 15 minutes.
Remove the toothpicks and slice the meat 1/2 inch thick.