|Beef flank steaks||2 Pound|
|Instant unseasoned meat tenderizer||1 Teaspoon|
|Prepared horseradish||2 Tablespoon|
|Chopped onion||1/3 Cup (5.33 tbs)|
|Chopped celery||1/3 Cup (5.33 tbs)|
|Butter/Margarine||2 Tablespoon , melted|
|Seasoned salt||1/2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|French bread slices||12 , toasted and buttered|
Score steaks on both sides.
Use tenderizer according to label directions.
Spread one side of each steak with horse radish.
Thoroughly mix together the chopped onion, chopped celery, melted butter, and seasoned salt.
Spread over horse radish side of steaks.
Roll up as for jelly roll; fasten with skewers and tie with string.
Balance meat rolls, crosswise, on spit rod; secure with holding forks.
Center drip pan under meat, placing medium coals on both sides of pan.
Turn on motor.
Roast over medium coals till done, about 45 minutes.
Let stand a few minutes; remove strings and skewers.
Heat sour cream over low heat; do not boil.
To serve, thinly slice meat rolls.
For each sandwich, arrange a few meat slices over 2 slices bread; top with a little warm sour cream.
Sprinkle with paprika.
Serving size Complete recipe
Calories 3598Calories from Fat 1374
% Daily Value*
Total Fat 154 g236.9%
Saturated Fat 75 g375%
Trans Fat 0 g
Sodium 5421 mg225.88%
Total Carbohydrates 291 g97%
Dietary Fiber 14 g56%
Sugars 25 g
Protein 255 g510%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet