Spanish Beef Roll Recipe
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.
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