Rolled Filled Round Steak
by Marie Rizzio
(Interlochen, Mi. )
My Italian friend (her husband was born in Italy) has given me many old recipes from her husband's family. This recipe for "Rolled Filled Round Steak" has been one of our favorites.1 large round steak,(1 1/2 to 2 lbs.) cut very thin
2 hard boiled eggs, sliced
1/4 cup celery, chopped very fine with green leaves
2 slices Genoa salami, diced
2 strips bacon, cut into very small squares
slivers of Romano or Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper
1 medium onion, cut in thick slices
1 tablespoon olive oil
1/2 cup dry red wine
1/2 cup water
Lay the round steak flat and cover it with the eggs, celery, salami, bacon, cheese and spices.
Sprinkle with salt and pepper.
Roll up carefully like a jelly roll.
Tie both the length and the width firmly with kitchen string.
Preheat the oven to 325 Degrees.
In a Dutch oven, heat the olive oil over medium-high heat; brown the rolled round steak on all sides.
Add the onion, red wine and water.
Bake for 1 hour or until tender.
Let rest for 5 minutes; untie the roast and cut into slices 1 1/2-inches wide.
Pour juices from the pan over the sliced roast.
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