Susan Clarkson's Rolled Beef |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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from class of 1985 armed forces college staff cookbook Ingredients:
2 1/2-3 lbs flank steaks, 1 in. thick |
2 eggs, omelet... flat |
3 slices swiss cheese |
1 medium onion |
salt and pepper |
1 (12 ounce) frozen spinach |
4 -5 slices boiled ham |
1/2 cup olive oil |
10 basil leaves, fresh (or 1 tsp. dired) |
8 ounces white wine (cheap) |
Directions:
1. Place meat on flat surface and butterfly cut into 1/2 in thick pieces. Salt and pepper to taste.
2. Layer omelet, spinach, ham, and cheese on top of meat.
3. Gentely roll and tuck in all sides.
4. Tie with strings.
5. In Dutch oven, or deep pan brown in olive oil on all sides.
6. Add wine and raise temperature slightly; add onions and basil leaves. Cook covered, low heat, stirring occasionally for 1 hour.
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