Stuffed Rolled Steak

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.

• Ready In: 1 hr 55 mins
• Serves: 6

Ingredients

• 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

Directions

1. Pound meat until about 1/4 inch thick.
2. Sprinkle beef with 1-1/2 teaspoons salt, oregano and pepper.
3. Arrange ham (I used Boar's Head Virginia ham) evenly on beef.
4. Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham along with the carrots.
5. Carefully roll up beef jelly roll style and tie with string.
6. Heat oil in Dutch oven or pressure cooker and brown beef rolls on all sides.
7. Add water, vinegar, Worcestershire sauce and bay leaf.
8. Cover and cook in 325 oven until beef is tender, approximately 1-1/2 hours or 30 minutes in pressure cooker at 15 pounds.
9. Cut beef into 1-inch slices and serve with broth.