===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-27-94 (19:00)             Number: 409
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Round steak Recipe 3           Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.00

      Title: Barbecued Beef Roll
 Categories: Steak, Beef, Meats
      Yield: 6 servings

      1 ea Full Cut Round Steak *            3/4 c  Catsup
    1/3 c  Chil Sauce                        1/4 c  Brown Sugar
    1/4 c  Wine Vinegar                        2 tb Steak Sauce
    1/2 ts Cumin                             1/2 ts Chili Powder
      1 ts Meat Tenderizer                   1/2 ts Salt
    1/2 ts Pepper                            3/4 c  Shredded Cheddar Cheese
    1/4 c  Whole Kernal Corn                 1/4 c  Chopped Green Pepper
    1/4 c  Chopped Pitted Ripe Olives        1/2 c  Unbleached All-purpose Flour
      3 tb Cooking Oil                       1/4 c  Water
    1/4 c  Shredded Cheddar Cheese             2 tb Sliced Pitted Ripe Olives
      3 ea Tomato Roses                        1 x  Green Pepper Slices

  *     Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to
  2 1/2 lbs.
  Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin
  and chil powder in small saucepan; cook slowly 20 minutes.  Meanwhile,
  remove bone from round steak; sprinkle with tenderizer, salt and pepper and
  pound with mallet.  Brush top of steak with 1/2 cup barbecue sauce.
  Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup
  sliced ripe olives.  Beginning with long side, roll steak tightly and tie
  with string.  Dredge steak roll in flour, brown lightly in cooking oil in
  electric frying pan.  Pour remaining barbecue sauce and water over steak.
  Cover tightly and cook slowly for 1 1/2 hours or until meat is tender.
  During last 5 minutes of cooking time, remove strings and sprinkle top of
  meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place
  steak roll on warm serving platter.  Granish with tomato roses. Place green
  pepper slices around roses for leaf effect. Serve remaining barbedcue sauce
  with beef roll.

  NOTE:

  Tomatoe Roses:  Using 3 tomatoes, pare each with a very sharp knife,
  starting at the rounded top and conginuing in a circular manner around the
  tomato to obtain a strip of peel approximately 10 inches long and 1 inch
  wide.  (Pare off only the skin.)  Wrap one end of one strip around tip of
  index finger.  Continue wrapping, forming the petals of a rose.  Gently
  lift tomato rose from finger tip to serving paltter.  Repeat for other
  roses.

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         Jack Wells Host of the Home Cooking and Recipes sub

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