Barbecued Beef Roll

---------- Recipe via Meal-Master (tm) v8.03

Title: BARBECUED BEEF ROLL
Categories: Steak, Beef, Meats
Yield: 6 servings

1 ea Full Cut Round Steak *
3/4 c Catsup
1/3 c Chil Sauce
1/4 c Brown Sugar
1/4 c Wine Vinegar
2 tb Steak Sauce
1/2 ts Cumin
1/2 ts Chili Powder
1 ts Meat Tenderizer
1/2 ts Salt
1/2 ts Pepper
3/4 c Shredded Cheddar Cheese
1/4 c Whole Kernal Corn
1/4 c Chopped Green Pepper
1/4 c Chopped Pitted Ripe Olives
1/2 c Unbleached All-purpose Flour
3 tb Cooking Oil
1/4 c Water
1/4 c Shredded Cheddar Cheese
2 tb Sliced Pitted Ripe Olives
3 ea Tomato Roses
1 x Green Pepper Slices

* Steak shoud be cut 1/2 to 3/4-inch thick and
weigh approximately 2 to 2 1/2 lbs.
~------------------------------------------------------
~----------------- Combine catsup, chili sauce, brown
sugar, wine vinegar, steak sauce, cumin and chil
powder in small saucepan; cook slowly 20 minutes.
Meanwhile, remove bone from round steak; sprinkle with
tenderizer, salt and pepper and pound with mallet.
Brush top of steak with 1/2 cup barbecue sauce.
Sprinkle with 3/4 c shredded Cheddar cheese, corn,
green pepper and 1/4 cup sliced ripe olives.
Beginning with long side, roll steak tightly and tie
with string. Dredge steak roll in flour, brown
lightly in cooking oil in electric frying pan. Pour
remaining barbecue sauce and water over steak. Cover
tightly and cook slowly for 1 1/2 hours or until meat
is tender. During last 5 minutes of cooking time,
remove strings and sprinkle top of meat with 1/4 cup
shredded Cheddar cheese and 2 T sliced ripe olives.
Place steak roll on warm serving platter. Granish
with tomato roses. Place green pepper slices around
roses for leaf effect. Serve remaining barbedcue sauce
with beef roll. NOTE:
Tomatoe Roses: Using 3 tomatoes, pare each with a
very sharp knife, starting at the rounded top and
conginuing in a circular manner around the tomato to
obtain a strip of peel approximately 10 inches long
and 1 inch wide. (Pare off only the skin.) Wrap one
end of one strip around tip of index finger. Continue
wrapping, forming the petals of a rose. Gently lift
tomato rose from finger tip to serving paltter.
Repeat for other roses.

-----