CookEat Recipe
Steak Rolls with Tomato and Egg
Thin beef steaks rolled around a savoury tomato, celery, egg and breadcrumb filling and gently braised.
Method
Steps
Step 1
Pound four broad steak slices evenly thin. Mix onion, tomatoes, celery, hard-boiled eggs, breadcrumbs, butter and parsley; season lightly with salt and pepper. Divide between steaks only to the amount each can enclose, leaving an edge; reserve excess. Roll tightly and tie with kitchen twine.
Step 2
Dust the rolls lightly with flour. Brown all sides in hot drippings in a deep pan. Add the measured water, reduce heat, cover and simmer gently about 45–70 minutes until the beef is tender, checking the liquid level and adding only a spoonful more if needed.
Step 3
Use a digital thermometer to verify the centre of each roll's filling reaches 74 °C. Remove twine and serve whole or sliced with the reduced pan juices; add a few olives and parsley only if desired. Fully cook any reserved filling separately before serving or discard it.
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