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Catholic Recipe: Andalusian Beef Roll


  • 1-1/2 pounds beef round steak, cut 1/2 inch thick, in 1 or 2 pieces
  • instant meat tenderizer
  • 2 hard-cooked eggs, chopped
  • 3 slices bacon, diced
  • 1/3 cup chopped pimiento-stuffed green olives
  • 1 Tablespoon chopped parsley
  • 1 Tablespoon capers
  • 1/4 teaspoon pepper
  • 3 Tablespoons vegetable oil
  • 1 teaspoon paprika
  • salt and pepper
  • Details

  • Serves: 4
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Spain

This seasoned steak is rolled up to keep the stuffing in.


Treat beef with instant meat tenderizer, following label directions. Combine next 6 ingredients; spread on steak; roll up, jelly roll fashion; fasten with string. Brown in hot oil. Sprinkle with paprika, salt, and pepper. Add water to cover bottom of pan. Cover; simmer 1-1/4 hours. Add more water during cooking, if necessary. Slice to serve. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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