Stuffed Rolled Beef

Matambre means hunger killer, and this is usually eaten hot as a main course for lunch or dinner. Cold slices are often eaten with sandwiches.

1 piece (11⁄2 –2 pounds) boneless round steak, 1⁄2-inch thick

11⁄2 tsp salt

1⁄2 tsp dried oregano leaves

1⁄4 tsp pepper

2 medium tomatoes, chopped

1 green chili, chopped (optional)

1 onion, finely chopped

1 clove garlic, minced

1⁄4 cup bread crumbs

4 slices ham

1 carrot, peeled and cut into strips

2 hard-boiled eggs, peeled and quartered lengthwise

2 TBS vegetable oil

3⁄4 cup water

1 tsp vinegar

1 tsp Worcestershire sauce

1 bay leaf

• Trim fat from beef. Pound to about 1⁄4-inch thick. Sprinkle beef with salt, oregano, and pepper.
• Sprinkle with tomatoes, chilies, onion, garlic, and bread crumbs. Lay ham slices over the beef.
• Arrange carrots and egg pieces down the center of ham. Carefully roll up beef around ham, vegetable, and egg filling.
• Fasten with metal skewers or tie with string.
• Warm oil slowly in a Dutch oven or a deep skillet until hot. Put in beef roll and brown all over. Drain fat.
• Add water, vinegar, Worcestershire sauce, and bay leaf.
• Cover and bake at 3258F until beef is tender, for about 11⁄2–2 hours. Remove skewers/string. Cut beef roll into 1-inch slices.
• Serve hot with meat juices, and potato and corn pie (see the next recipe), or cold in a bread roll as a snack.