Prep 25 mins
Cook 1 hr 30 mins
This recipe was created by Sue Haas from North Salem, Indiana from a their sesquicentennial issue cookbook. These steak rolls are so tender and quite different. It reminds me of a Mexican dish with the green chiles but also has a slight Greek taste with the oregano. I cooked it in my pressure cooker (use 1-1/4 cup water) for 30 minutes and served it with white rice and a nice tossed green salad.
- 1 1⁄2 lbs boneless round steak
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon dried oregano leaves
- 1⁄4 teaspoon black pepper
- 4 ounces cooked ham, thinly sliced
- 2 medium tomatoes, finely chopped
- 1 (4 ounce) can mild green chilies, chopped and drained
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1⁄4 cup dry breadcrumbs
- 1 medium carrot, julienned
- 2 tablespoons vegetable oil
- 1 1⁄4 cups water
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- Pound meat until about 1/4 inch thick.
- Sprinkle beef with 1-1/2 teaspoons salt, oregano and pepper.
- Arrange ham (I used Boar's Head Virginia ham) evenly on beef.
- Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham along with the carrots.
- Carefully roll up beef jelly roll style and tie with string.
- Heat oil in Dutch oven or pressure cooker and brown beef rolls on all sides.
- Add water, vinegar, Worcestershire sauce and bay leaf.
- Cover and cook in 325 oven until beef is tender, approximately 1-1/2 hours or 30 minutes in pressure cooker at 15 pounds.
- Cut beef into 1-inch slices and serve with broth.