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Stuffed Rolled Steak

  Beef boneless round steak 1 1⁄2 Pound
  Dried oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄4 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)
  Carrot 1 Medium
  Hard cooked egg 1 , cut lengthwise into fourths
  Salt 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Vinegar 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Bay leaf 1

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.
Drain fat.
Add water, vinegar, Worcestershire sauce and bay leaf.
Cover and cook in 325° oven until beef is tender, about 1 1/2 hours.
Remove skewers.
Cut beef into 1-inch slices; serve with broth.

Recipe Summary

Main Dish

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Stuffed Rolled Steak Recipe