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.

Ingredients

6 serv.

boneless round steak↗1 1⁄2 lbs
salt↗1 1⁄2 teaspoons
dried oregano leaves↗1⁄2 teaspoon
black pepper↗1⁄4 teaspoon
cooked ham, thinly sliced↗4 ounces
medium tomatoes, finely chopped↗2
(4 ounce) can mild green chilies, chopped and drained↗1
medium onion, finely chopped↗1
garlic clove, minced↗1
dry breadcrumbs↗1⁄4 cup
medium carrot, julienned↗1
vegetable oil↗2 tablespoons
water↗1 1⁄4 cups
white wine vinegar↗1 teaspoon
Worcestershire sauce↗1 teaspoon
bay leaf↗1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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