|Beef flank steak||1 1⁄2 Pound|
|Finely chopped garlic||1 Teaspoon|
|Chorizo sausage||1 Pound|
|Onion||1 Medium, chopped (About 1/2 Cup)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Egg||1 , slightly beaten|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Canned condensed beef broth||10 1⁄2 Ounce|
|Canned whole tomatoes||8 Ounce|
|Canned chopped green chilies||4 Ounce|
|Cold water||2 Tablespoon|
Cut beef lengthwise almost into halves; open flat with cut side up.
Sprinkle evenly with garlic.
Remove sausage from casing; mix sausage, onion, parsley and egg.
Spread sausage mixture over beef to within 1 inch of edges.
Roll up, beginning at narrow end; secure with wooden picks.
Mix flour, salt and pepper; coat roll-up with flour mixture.
Heat oil in 4-quart Dutch oven.
Cook roll-up over medium heat, turning occasionally, until brown; drain.
Add beef broth, tomatoes (with liquid) and chilies (with liquid).
Break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until roll-up is tender, about 2 hours.
Remove roll-up; remove wooden picks and keep warm.
Skim fat from broth.
Mix cornstarch and cold water; stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Cut roll-up into slices; serve with sauce.