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STEAK ROAST




Source of Recipe


Magazine clipping






List of Ingredients



• 2 1/2 lb. top round steak, cut 1 1/2 inches thick
  
• 3/4 lb. lean ground beef
  
• 1/4 lb. sausage meat
  
• 1/4 cup finely chopped onion
  
• 1/4 cup finely chopped parsley
  
• 1 tsp. salt
  
• 1/4 tsp. pepper
  
• 1/4 tsp. dried marjoram
  
• dash nutmeg
  
• 2 Tbsp. fine dry breadcrumbs
  
• 1 egg
  
• 1/4 cup tomato sauce
  
• 2 cups slivered cooked ham
  
• 1 cup dry red wine
  






Instructions



1. The day before serving, trim fat from steak and discard. Split meat along one long side and almost through to the other side and open out flat to make a thin steak twice the size of the original. Pound with meat mallet until 1/2 inch thick. Heat oven to 450. Mix next nine ingredients. Beat egg with tomato sauce and mix into meat mixture with a fork; spread meat mixture on steak, then add rows of ham slivers. Roll steak up like a jell roll and tie securely in several places. Put in an ungreased pan and roast 15 minutes; reduce oven temperature to 325 degrees. Pour wine over meat, cover and continue roasting until meat is cooked through, but not yet tender (about 1 1/2 hours). Cool and refrigerate. About one hour before dinner, heat oven to 325 and continue roasting covered roll until meat is very tender and hot. Baste often during roasting and uncover for last 15 minutes. Cut in thick slices to serve. Serves 8.