Post by April B. on Mar 12, 2003 10:58:05 GMT -6
Rolled beef slices
1 1/2 lb Beef flank steak
3/4 c Dry red wine
1 ts Salt
1 ts Dried basil leaves
1 ts Dried oregano leaves
2 cl Garlic crushed
1 lb Bulk pork sausage
1 sm Onion chopped (about 1/4 Cup)
1/4 c Dry bread crumbs
1/2 ts Salt
1 cn (4 oz) chopped green chilies (drained)
1 md Carrot
3 Hard cooked eggs
2 tb Olive oil
1 c Water
1 Jar (12 ounces) salsa
Split beef steak lengthwise, almost into halves; open, and place in shallow glass, or plastic dish.
Mix wine, 1 teaspoon salt, the basil, oregano, and garlic; pour over beef. Cover and refrigerate at least 1 hour.
Drain: reserve marinade.
Cook, and stir sausage, and onion, in 4 quart Dutch oven, over medium heat, until sausage is done; drain. Stir in bread crumbs, 1/2 teaspoon salt, and the chilies. Spread sausage mixture on cut side of open beef, to within 1 inch of edge.
Cut carrot lengthwise into halves; cut each half lengthwise into 3 strips. Arrange carrot crosswise on sausage mixture.
Place peeled eggs in a row, along one narrow edge. Rollup, beginning at end with eggs; tie with string or secure with wooden picks.
Cook beef roll, in oil, in same Dutch oven, over medium heat, turning carefully until brown on all sides; drain. Add reserved marinade and water.
Heat to boiling; reduce heat. Cover and simmer until beef is tender about 1 hour.
Remove beef from liquid. Cover and refrigerate, until cold, at least 6 hours, but no longer than 24 hours.
Prior to serving, spread salsa on serving platter, or plate.
Cut beef roll into slices; arrange on salsa. Serve with additional salsa if desired.Makes 6 Servings
1 1/2 lb Beef flank steak
3/4 c Dry red wine
1 ts Salt
1 ts Dried basil leaves
1 ts Dried oregano leaves
2 cl Garlic crushed
1 lb Bulk pork sausage
1 sm Onion chopped (about 1/4 Cup)
1/4 c Dry bread crumbs
1/2 ts Salt
1 cn (4 oz) chopped green chilies (drained)
1 md Carrot
3 Hard cooked eggs
2 tb Olive oil
1 c Water
1 Jar (12 ounces) salsa
Split beef steak lengthwise, almost into halves; open, and place in shallow glass, or plastic dish.
Mix wine, 1 teaspoon salt, the basil, oregano, and garlic; pour over beef. Cover and refrigerate at least 1 hour.
Drain: reserve marinade.
Cook, and stir sausage, and onion, in 4 quart Dutch oven, over medium heat, until sausage is done; drain. Stir in bread crumbs, 1/2 teaspoon salt, and the chilies. Spread sausage mixture on cut side of open beef, to within 1 inch of edge.
Cut carrot lengthwise into halves; cut each half lengthwise into 3 strips. Arrange carrot crosswise on sausage mixture.
Place peeled eggs in a row, along one narrow edge. Rollup, beginning at end with eggs; tie with string or secure with wooden picks.
Cook beef roll, in oil, in same Dutch oven, over medium heat, turning carefully until brown on all sides; drain. Add reserved marinade and water.
Heat to boiling; reduce heat. Cover and simmer until beef is tender about 1 hour.
Remove beef from liquid. Cover and refrigerate, until cold, at least 6 hours, but no longer than 24 hours.
Prior to serving, spread salsa on serving platter, or plate.
Cut beef roll into slices; arrange on salsa. Serve with additional salsa if desired.Makes 6 Servings
