Fe Stomach
New member
The War Dept. , in testing another recipe, tackled this one "Stuffed Rolled Steak" Lifted from the web site COOKS.COM.
Not all things turn out the way we would like them to. And when the War Dept. is unhappy, everyone else kinda walks along the sides of the hallways for awhile!
1-1/2 lb Boneless beef round steak
1-1/2 tsp salt
1/2 tsp oregano
1/4 tsp pepper
4 oz thinly sliced, fully cooked ham
2 med tomatoes, chopped
1 can mild green chilies, drained and chopped
1 med onion
1 clove garlic, finely chopped
1/4 cup fine bread crumbs
1 med carrot, cut length wise
1 hard-boiled egg, cut in quarters, length wise
2 tbl spoons vegetable oil
1/2 tsp salt
3/4 cup water
1 tsp vinegar
1 tsp Worchestershire sauce
1 bay leaf
Trim fat from beef. Pound with mallet or edge of saucer until 1/4 inch thick. Sprinkle good with 1-1/2 teaspoons salt, the oregano and pepper. Arrange ham evenly on beef. Sprinkle tomatoes, chilies, onion, garlic and bread crumbs on ham. Cut carrots lengthwise into halves, cut halves legenthwise into 3 strips. Arrange on ham. Place egg pieces down center of ham. Sprinkle with 1/2 teaspoon salt.
Carefully roll up beef, Fasten with metal skewers or tie with string. Heat oil in DO until hot. Carefully transfer beef roll to DO. Cook over medium heat until brown on all sides. Drain fat. Add water, vinegar, Worchestershire sauce and bay leaf. Cover and cook in 325 oven until beef is tender, about 1-1/2 hours. Remove skewers or string. Cut into 1 inch slices and serve with broth.
What we did different than the recipe called for:
We cooked this outdoors and it's still cool and windy so we added a briquette to the top and the bottom. we used 1 Roma tomatoe, 1/2 t garlic powder, and balsamic vinegar. We cooked 10 minutes longer.
This came out very dry, perhaps too much heat or time, but I doubt it.
The flavors, while they tasted OK, did not seem to 'marry' with the meat. May have been that the "stuffing" was actually isolated from the meat by the thin layer of ham. The egg would have been better used on the tossed salad!!
We are not really sure that this recipe was ever tested by the provider. As we put this together there were some oddities that kinda stand out while your doing the work....looked good on paper, but...
Anyways, here are the photos, (I can't seem to take indoor pics that aren't out of focus) If anyone decides to try this, and I wouldn't recommend it, you may discover what we discovered. I won't describe the oddities, lest we be wrong and ruin it for you!
We are going to try Stuffed steak again, but perhaps we can find a more Italian flair and less of a "Tex Mex" as this one seemed to be.
Scotty
Not all things turn out the way we would like them to. And when the War Dept. is unhappy, everyone else kinda walks along the sides of the hallways for awhile!
1-1/2 lb Boneless beef round steak
1-1/2 tsp salt
1/2 tsp oregano
1/4 tsp pepper
4 oz thinly sliced, fully cooked ham
2 med tomatoes, chopped
1 can mild green chilies, drained and chopped
1 med onion
1 clove garlic, finely chopped
1/4 cup fine bread crumbs
1 med carrot, cut length wise
1 hard-boiled egg, cut in quarters, length wise
2 tbl spoons vegetable oil
1/2 tsp salt
3/4 cup water
1 tsp vinegar
1 tsp Worchestershire sauce
1 bay leaf
Trim fat from beef. Pound with mallet or edge of saucer until 1/4 inch thick. Sprinkle good with 1-1/2 teaspoons salt, the oregano and pepper. Arrange ham evenly on beef. Sprinkle tomatoes, chilies, onion, garlic and bread crumbs on ham. Cut carrots lengthwise into halves, cut halves legenthwise into 3 strips. Arrange on ham. Place egg pieces down center of ham. Sprinkle with 1/2 teaspoon salt.
Carefully roll up beef, Fasten with metal skewers or tie with string. Heat oil in DO until hot. Carefully transfer beef roll to DO. Cook over medium heat until brown on all sides. Drain fat. Add water, vinegar, Worchestershire sauce and bay leaf. Cover and cook in 325 oven until beef is tender, about 1-1/2 hours. Remove skewers or string. Cut into 1 inch slices and serve with broth.
What we did different than the recipe called for:
We cooked this outdoors and it's still cool and windy so we added a briquette to the top and the bottom. we used 1 Roma tomatoe, 1/2 t garlic powder, and balsamic vinegar. We cooked 10 minutes longer.
This came out very dry, perhaps too much heat or time, but I doubt it.
The flavors, while they tasted OK, did not seem to 'marry' with the meat. May have been that the "stuffing" was actually isolated from the meat by the thin layer of ham. The egg would have been better used on the tossed salad!!
We are not really sure that this recipe was ever tested by the provider. As we put this together there were some oddities that kinda stand out while your doing the work....looked good on paper, but...
Anyways, here are the photos, (I can't seem to take indoor pics that aren't out of focus) If anyone decides to try this, and I wouldn't recommend it, you may discover what we discovered. I won't describe the oddities, lest we be wrong and ruin it for you!
We are going to try Stuffed steak again, but perhaps we can find a more Italian flair and less of a "Tex Mex" as this one seemed to be.
Scotty
