Tuesday, April 14, 2009

Stuffed Roast

Here is a great recipe I learned from my grandma, who is one of the best cooks I have ever met. It is a stuffed roast made from a large and lean steak. First you tenderize it and try to make it as thin as possible (since it will need to be rolled up).

Then you get some cold meat (ham is best) and lay it inside. Make sure to leave about 1 inch free from the edge of each side. Make two thin omelets and lay them on the top of the cold meat. Optional: cook some spinach, drain them well and spread them on the top of the omelets. Lastly, boil a couple of carrots for about 10 minutes and place them in the middle.

Carefully roll the whole thing, making sure that nothing spills from the sides. You can fix everything in place with toothpicks or with cooking strings (that is what I did for mine).

Brown the meat on stove over low heat with butter, extra-virgin olive oil and some spices (I used garlic, sage, juniper berries, and a bouillon cube). Add a cup of white cooking wine and 3 cups of chicken broth. Place in stove at 300 degrees for a couple of hours, checking on the roast regularly to make sure that it is not getting to dry (move it around a little and use a spoon to pour some of the sauce on top).

When cooked, remove from pan and let it cool. Blend the sauce in a blender and then cook it in a saucepan with a couple of TBSP of white flour. Make a nice and dense gravy. Slices the roast and place in a serving plate. Either pour the gravy on top or serve it aside in a gravy bowl. Enjoy!