Barbecued beef roll
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Barbecued beef roll
  Beef    Rolls  
Last updated 6/12/2012 12:43:17 AM. Recipe ID 2398. Report a problem with this recipe.
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      Title: Barbecued beef roll
 Categories: Beef, Meats, Main dish
      Yield: 6 Servings
 
      1 ea Full Cut Round Steak *
    3/4 c  Catsup
    1/3 c  Chil Sauce
    1/4 c  Brown Sugar
    1/4 c  Wine Vinegar
      2 tb Steak Sauce
    1/2 ts Cumin
    1/2 ts Chili Powder
      1 ts Meat Tenderizer
    1/2 ts Salt
    1/2 ts Pepper
    3/4 c  Shredded Cheddar Cheese
    1/4 c  Whole Kernal Corn
    1/4 c  Chopped Green Pepper
    1/4 c  Chopped Pitted Ripe Olives
    1/2 c  Unbleached All-purpose Flour
      3 tb Cooking Oil
    1/4 c  Water
    1/4 c  Shredded Cheddar Cheese
      2 tb Sliced Pitted Ripe Olives
      3 ea Tomato Roses
      1 x  Green Pepper Slices
 
  *     Steak shoud be cut 1/2 to 3/4-inch thick and weigh
  approximately 2 to 2 1/2 lbs.
  ~---------------------------------------------------------------------
  ~-- Combine catsup, chili sauce, brown sugar, wine vinegar, steak
  sauce, cumin and chil powder in small saucepan; cook slowly 20
  minutes.  Meanwhile, remove bone from round steak; sprinkle with
  tenderizer, salt and pepper and pound with mallet.  Brush top of
  steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded
  Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives.
  Beginning with long side, roll steak tightly and tie with string.
  Dredge steak roll in flour, brown lightly in cooking oil in electric
  frying pan.  Pour remaining barbecue sauce and water over steak.
  Cover tightly and cook slowly for 1 1/2 hours or until meat is
  tender. During last 5 minutes of cooking time, remove strings and
  sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T
  sliced ripe olives. Place steak roll on warm serving platter.
  Granish with tomato roses. Place green pepper slices around roses for
  leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE:
  Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife,
  starting at the rounded top and conginuing in a circular manner
  around the tomato to obtain a strip of peel approximately 10 inches
  long and 1 inch wide. (Pare off only the skin.) Wrap one end of one
  strip around tip of index finger. Continue wrapping, forming the
  petals of a rose.  Gently lift tomato rose from finger tip to serving
  paltter. Repeat for other roses.
 




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Recipe ID 2398 (Apr 03, 2005)

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