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Title: Paprika Beef Roll
Categories: Beef Entree Blank
Yield: 6 Servings
| 2 | Round steaks; * see note | |
| Salt and pepper | ||
| Paprika | ||
| 1/4 | lb | Mushrooms; sliced |
| 1 | Onion; sliced | |
| Pimiento | ||
| Bread crumbs | ||
| 1/2 | c | Melted butter or bacon drippings |
| 1 | tb | Boiling water |
| 1 | Egg | |
| Stuffed olives | ||
| 1/4 | c | Butter or bacon drippings |
| 6 | Whole mushrooms | |
| 3 | sm | Whole onions |
| 1 | c | Red wine |
*3 pounds total.
Pound steaks until thin, rub in salt, pepper, and plenty of paprika. Overlap steaks on meat board, making one large steak. Spread with a layer of sliced mushrooms and a layer of thinly sliced onions. Add pimiento. Cover with finely rolled bread crumbs.
With beater, combine: 1/2 cup melted butter or bacon drippings, boiling water, and egg. Immediately dribble this mixture over bread crumbs.
Arrange stuffed olives in a row on long side of steak. Roll the meat around olives. Tie roll firmly. Salt and pepper the outside. Brown in 1/4 cup butter or drippings in roaster or deep earthenware baker.
Place whole mushrooms and onions into roaster, and sprinkle all lightly with salt, pepper and paprika. Add 1 cup of red wine. Roast meat in 350 ° oven for about two hours. Serve hot or cold.
Serves 6
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect. net
Posted to MM-Recipes Digest V4 #3 by Glen Hosey Recipe by: Mrs. Henry E. Payne, III
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