Rolled Beef Slices Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Beef flank steak,
3/4 cup: Dry red wine,
1 tsp: Salt,
1 tsp: Dried basil leaves,
1 tsp: Dried oregano leaves,
2 centiliter: Garlic, crushed
1 lbs: Bulk pork sausage,
1 small: Onion, chopped, (about 1/4
Cup),
1/4 cup: Dry bread crumbs,
1/2 tsp: Salt,
1 can: , (4 oz) chopped green chilies
, drained
1 medium: Carrot,
3: Hard cooked eggs,
2 tbsp: Olive oil,
1 cup: Water,
1 Jar: , (12 ounces) salsa
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp