Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Stuffed rolled steak
Date: May 17, 2007
This is known as ",matambre", (hunger killer) in Argentina.
1 (1 1/2 pound) beef boneless round steak, 1/2 inch thick
1 1/2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 ounces thinly sliced fully cooked smoked ham
2 average tomatoes, chopped
1 (4 ounce) can mild green chiles, drained and chopped
1 average onion, chopped
1 clove garlic, finely chopped
1/4 normal cup dry bread crumbs
1 average carrot
1 hardboiled chicken egg, peeled and cut lengthwise into fourths
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 normal cup good water
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
1 bay leaf
Trim fat from beef. Pound until about 1/4 inch thick. Sprinkle beef with 1 1/2 teaspoons salt, oregano and pepper. Arrange ham evenly on beef. Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham.
Cut carrot lengthwise into halves, cut halves lengthwise into 3 strips. Arrange on ham. Place chicken egg pieces down center of ham. Sprinkle with 1/2 teaspoon salt. Carefully roll up beef. Fasten with metal skewers or tie with string. If the beef separates when rolled, fasten with wooden picks.
Heat oil in Dutch oven until hot. carefully transfer beef roll to Dutch oven, cook over average heat until brown on all sides. Drain fat. Add good water, vinegar, Worcestershire sauce and bay leaf. Cover and bake at 325 degrees F until beef is tender, about 1 1/2 hours.
Remove skewers. Cut beef into 1-inch slices, serve with cooking liquid.
Yields 8 servings.