Category : International Cuisine
Author : Olga Drozd
Hits : 3733
Date : 21/06/2003
MORCON .. STUFFED BEEF1 pound round steak, less than 1/2 inch thick1 teaspoon salt1 cup olive oil1/4 cup vinegar1/4 pound thinly sliced ham1/4 pound thinly sliced pork fat2 hard cooked eggs, chopped2 frankfurters, sliced lengthwise1 onion, quartered1/2 bay leafwater1 tablespoon flourripe or stuffed olives (for garnish)
SPRINKLE beef with 1/2 teaspoon of the salt.MARINATE in mixture of oil and vinegar for 30 minutes.CUT ham and pork fat in long narrow strips.SPREAD beef alternately with ham, pork fat, eggs, and frankfurters slices.ROLL as for jelly roll. Tie.PLACE in pan with onion, bay leaf, remaining 1/2 teaspoon salt, and water to cover.SIMMER, covered, until tender, about 1 1/2 hours.REMOVE meat. Keep warm.STRAIN liquid; return to pan.ADD flour, mixed to smooth paste with a little water.COOK, stirring, until thickened.UNTIE meat. Slice. Serve with gravy.GARNISH with olives. Yield 4 servings.
How to Select Peas
Good-quality peas will have a large pod that bulges away from the pea inside. The pod will be firm and crisp with medium to dark-green coloring.
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