Spanish Beef Roll Recipe
This Spanish Beef Roll recipe has the best ever taste and flavor. The Spanish Spanish Beef Roll is eaten as a Side Dish. Stock up on bags full of Beef as you will want to make this Spanish Beef Roll a lot. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Spanish Beef Roll.
Ingredients
3 slices bacon, diced
1 1/2 pounds round steak, cut 1/2 inch thick
1 tablespoon flour
2 hard cooked eggs, chopped
1/3 cup chopped stuffed olives
1 small onion, chopped
1 tablespoon capers, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons bottled browning sauce, plus 1 tablespoon water
1 cup beef broth
Directions
Cook diced bacon between layers of paper towels in the Radarange oven 2 1/2 minutes.
Let cool.
Rub meat with flour on side placed up; pound with the edge of a heavy plate to thin slightly.
Mix together bacon and next 6 ingredients; spread on meat.
Roll up from wide end; tie with strings.
Brush half browning sauce and water mixture over top of roll.
Place in 1 1/2 quart oblong casserole in the oven, add beef broth; cover with plastic film wrap.
Cook 7 minutes; turn dish 180°.
Cook 10 minutes on defrost or slow cook cycle.
Turn over, brush with remaining browning sauce, cook 10 minutes on defrost.
Let stand 5 to 10 minutes before carving.
Thicken sauce if desired with 2 tablespoons cornstarch stirred into hot sauce with a wire whisk till lumps are removed; then cook in oven 2 to 2 1/2 minutes stirring several times.
Let cool.
Rub meat with flour on side placed up; pound with the edge of a heavy plate to thin slightly.
Mix together bacon and next 6 ingredients; spread on meat.
Roll up from wide end; tie with strings.
Brush half browning sauce and water mixture over top of roll.
Place in 1 1/2 quart oblong casserole in the oven, add beef broth; cover with plastic film wrap.
Cook 7 minutes; turn dish 180°.
Cook 10 minutes on defrost or slow cook cycle.
Turn over, brush with remaining browning sauce, cook 10 minutes on defrost.
Let stand 5 to 10 minutes before carving.
Thicken sauce if desired with 2 tablespoons cornstarch stirred into hot sauce with a wire whisk till lumps are removed; then cook in oven 2 to 2 1/2 minutes stirring several times.
