Rolled beef slices
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Rolled beef slices
  Beef    Brunch    Herbs    Vegetables  
Last updated 6/12/2012 1:20:48 AM. Recipe ID 52698. Report a problem with this recipe.
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      Title: Rolled beef slices
 Categories: Brunch, Meats, Herbs, Vegetables
      Yield: 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
    1/4 c  Dry bread crumbs
    1/2 ts Salt
      1 cn (4 oz) chopped green chilies
      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

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Recipe ID 52698 (Apr 03, 2005)

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