stuffed rolled steak
September 3, 2009 by admin
stuffed rolled steak
Stuffed Rolled Steak (Carne Rellena)
This is known as "matambre" (hunger killer) in Argentina.
1 (1 1/2 pound) beef boneless round steak, 1/2 inch thick
1 1/2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 ounces thinly sliced fully cooked smoked ham
2 medium tomatoes, chopped
1 (4 ounce) can mild green chiles, drained and chopped
1 medium onion, chopped
1 clove garlic, finely chopped
1/4 cup dry bread crumbs
1 medium carrot
1 hardboiled egg, peeled and cut lengthwise into fourths
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup water
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
1 bay leaf
Trim fat from beef. Pound until about 1/4 inch thick. Sprinkle beef with 1 1/2 teaspoons salt, oregano and pepper. Arrange ham evenly on beef. Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham.
Cut carrot lengthwise into halves; cut halves lengthwise 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. If the beef separates when rolled, fasten with wooden picks.
Heat oil in Dutch oven until hot. carefully transfer beef roll to Dutch oven; cook over medium heat until brown on all sides. Drain fat. Add water, vinegar, Worcestershire sauce and bay leaf. Cover and bake at 325 degrees F until beef is tender, about 1 1/2 hours.
Remove skewers. Cut beef into 1-inch slices; serve with cooking liquid.
Yields 8 servings.
Either you think–or else others have to think for you and take power from you, pervert and discipline your natural tastes, civilize and sterilize you. — F Scott
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