Barbecued Beef Roll
Yield
6 servingsPrep
10 minCook
90 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef, round steak
full cut 1/2 inch to 3/4 inch thick |
|
| ¾ | cup |
ketchup
|
|
| ⅓ | cup |
chili sauce
|
|
| ¼ | cup |
brown sugar
|
*
|
| ¼ | cup |
white wine vinegar
|
|
| 2 | tablespoons |
steak sauce
|
*
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
meat tenderizer
|
* |
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¾ | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
corn
kernel |
|
| ¼ | cup |
green bell peppers
|
|
| ¼ | cup |
olives
pitted, ripe, chopped |
*
|
| ½ | cup |
all-purpose flour
|
|
| 3 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
water
|
|
| ¼ | cup |
cheddar cheese
shredded |
|
| 2 | tablespoons |
liqueur
cranberry flavor |
|
| 3 | each |
tomatoes
cut into rose shaped parts |
|
| 1 | x |
green bell peppers
sliced |
*
|
| Combine | ketchup, |
chili sauce
brown sugar, wine vinegar, |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef, round steak
full cut 1/2 inch to 3/4 inch thick |
|
| 177 | ml |
ketchup
|
|
| 79 | ml |
chili sauce
|
|
| 59 | ml |
brown sugar
|
*
|
| 59 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
steak sauce
|
*
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
chili powder
|
|
| 5 | ml |
meat tenderizer
|
* |
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 177 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
corn
kernel |
|
| 59 | ml |
green bell peppers
|
|
| 59 | ml |
olives
pitted, ripe, chopped |
*
|
| 118 | ml |
all-purpose flour
|
|
| 45 | ml |
vegetable oil
|
|
| 59 | ml |
water
|
|
| 59 | ml |
cheddar cheese
shredded |
|
| 3E+1 | ml |
liqueur
cranberry flavor |
|
| 3 | each |
tomatoes
cut into rose shaped parts |
|
| 1 | x |
green bell peppers
sliced |
*
|
|
chili sauce
brown sugar, wine vinegar, |
*
|
Directions
Combine ketchup, 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 ½ cup barbecue sauce.
Sprinkle with ¾ cup shredded Cheddar cheese, corn, green pepper and ¼ 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 1½ hours or until meat is tender.
2 tablespoons lives, ripe, pitted, sliced During last 5 minutes of cooking time, remove strings and sprinkle top of meat with ¼ cup shredded Cheddar cheese and 2 tablespoon 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 barbecue 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.
