Prep Time: 30 minutes
Cook Time: 2 hours,
Ingredients:
- 1 1/2 pound beef boneless round steak, 1/2 inch thick
- 2 teaspoons salt
- 1/2 teaspoon dried oregano leaves; more if fresh
- 1/4 teaspoon pepper
- 4 ounces thinly sliced cooked, smoked ham
- 2 medium ripe tomatoes, chopped
- 1 4 ounce can mild green chiles, drained and chopped
- 1 medium onion, chopped
- 1 garlic clove, chopped fine
- 1/4 cup bread crumbs
- 1 medium carrot, julienned
- 1 hard boiled egg, peeled and cut lengthwise into quarters
- 2 tablespoons vegetable oil
- 3/4 cup water
- 1 teaspoon vinegar
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
Preparation:
Trim away any fat from the beef, then pound until the meat is about 1/4 inch thick. Spread out and sprinkle with 1 1/2 teaspoon salt, oregano and pepper.Arrange the ham slices evenly over the meat. Over the ham, sprinkle the tomatoes, onion, garlic, chiles and bread crumbs as evenly as possible.
Over that mixture, spread the julienned carrots. In the center, spread the egg quarters in a line across the meat. Sprinkle the remaing salt over the layers.
Beginning at one end, roll the meat, like a jelly roll or wrap, taking care to keep all the stuffing inside. Secure with metal skewers, toothpicks or string.
Heat the oil in a Dutch oven until hot, then carefully transfer the meat to the pan. Brown on all sides over medium heat. Drain the oil and add water, vinegar, Worcestershire sauce and the bay leaf.
Cover and transfer to a 325 degree oven and cook about 1 1/2 hours until the meat is tender. Transfer to a serving platter, let rest for a few minutes, and then slice into 1 inch slices. Serve with a drizzle of the cooking liquid.
With a salad, a loaf of crusty bread and a bottle of Argentine red wine, this makes an excellent and filling meal.
