Stuffed Rolled Steak
|Beef boneless round steak||1 1⁄2 Pound|
|Dried oregano leaves||1⁄2 Teaspoon|
|Fully cooked smoked ham||4 Ounce, thinly sliced|
|Tomatoes||2 Medium, chopped|
|Canned mild green chilies||4 Ounce, drained and chopped (1 Can)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Hard cooked egg||1 , cut lengthwise into fourths|
|Vegetable oil||2 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Worcestershire sauce||1 Teaspoon|
Trim fat from beef.
Pound with mallet or edge of saucer until about 1/4 inch thick.
Sprinkle beef with 1 1/2 teaspoons salt, the oregano and pepper.
Arrange ham evenly on beef.
Sprinkle tomatoes, chilies, onion, garlic and bread crumbs on ham.
Cut carrot lengthwise into halves; cut halves lengthwise into 3 strips.
Arrange on ham.
Place egg pieces down center of ham.
Sprinkle with 1/2 teaspoon salt.
Carefully roll up beef.
Fasten with metal skewers or tie with string.
Heat oil in Dutch oven until hot.
Carefully transfer beef roll to Dutch oven; cook over medium heat until brown on all sides.
Add water, vinegar, Worcestershire sauce and bay leaf.
Cover and cook in 325° oven until beef is tender, about 1 1/2 hours.
Cut beef into 1-inch slices; serve with broth.