Easy Recipe Finder
Recipe Feeder
1½ pound Beef Steak
¾ cup Red Wine
1 teaspoon Salt
1 teaspoon Basil, Dried
1 teaspoon Oregano, Dried
2 Garlic Cloves, Crushed
1 pound Sausage
1 small Onion, Chopped
4 tablespoon Bread Crumbs, Dry
½ teaspoon Salt
4 ounce Chilies, Drained & Chopped
1 medium Carrot
3 Eggs, Hard Boiled
2 tablespoon Olive Oil
1 cup Water
4 tablespoon Salsa
Split beef steak lengthwise almost into halves; open and place in shallow glass or plastic dish. Mix wine, 1 teaspoon salt, the basil, oregano and garlic; pour over beef. Cover and refrigerate at least 1 hour. Drain: reserve marinade.
Cook and stir sausage meat and onion in 4 quart dutch oven over medium heat until sausage is done; drain. Stir in bread crumbs, 1/2 teaspoon salt and the chilies. Spread sausage mixture on cut side of open beef to within 1 inch of edge. Cut carrot lengthwise into halves; cut each half lengthwise into 3 strips. Arrange carrot crosswise on sausage mixture. Place peeled eggs in a row along one narrow edge. Rollup, beginning at end with eggs; tie with string or secure with wooden picks.
Cook beef roll in oil in same dutch oven over medium heat, turning carefully, until brown on all sides; drain. Add reserved marinade and water. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 hour. Remove beef from liquid. Cover and refrigerate until cold, at least 6 hours but no longer than 24 hours.
Prior to serving spread salsa on serving platter or plate. Cut beef roll into slices; arrange on salsa. Serve with additional salsa if desired.
¾ cup Red Wine
1 teaspoon Salt
1 teaspoon Basil, Dried
1 teaspoon Oregano, Dried
2 Garlic Cloves, Crushed
1 pound Sausage
1 small Onion, Chopped
4 tablespoon Bread Crumbs, Dry
½ teaspoon Salt
4 ounce Chilies, Drained & Chopped
1 medium Carrot
3 Eggs, Hard Boiled
2 tablespoon Olive Oil
1 cup Water
4 tablespoon Salsa
Split beef steak lengthwise almost into halves; open and place in shallow glass or plastic dish. Mix wine, 1 teaspoon salt, the basil, oregano and garlic; pour over beef. Cover and refrigerate at least 1 hour. Drain: reserve marinade.
Cook and stir sausage meat and onion in 4 quart dutch oven over medium heat until sausage is done; drain. Stir in bread crumbs, 1/2 teaspoon salt and the chilies. Spread sausage mixture on cut side of open beef to within 1 inch of edge. Cut carrot lengthwise into halves; cut each half lengthwise into 3 strips. Arrange carrot crosswise on sausage mixture. Place peeled eggs in a row along one narrow edge. Rollup, beginning at end with eggs; tie with string or secure with wooden picks.
Cook beef roll in oil in same dutch oven over medium heat, turning carefully, until brown on all sides; drain. Add reserved marinade and water. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 hour. Remove beef from liquid. Cover and refrigerate until cold, at least 6 hours but no longer than 24 hours.
Prior to serving spread salsa on serving platter or plate. Cut beef roll into slices; arrange on salsa. Serve with additional salsa if desired.
