Fourth of July Favorites >
| | Picnic Pickle Beef Roll
1 flank steak, about 2 1/2 pounds
prepared mustard
seasoned salt
seasoned pepper
6 to 8 dill pickles, quartered lengthwise
4 to 5 carrots, quartered lengthwise
6 to 8 scallions
1/4 cup of vegetable shortening
2 cups of water
1 beef bouillon cube
1/4 cup of vinegar
1 cup of dry red wine.
1 teaspoon of whole black peppercorns
2 bay leaves
4 sprigs of parsley
2 stalks of celery, cut in 2-inch pieces
8 to 10 seeded rolls, split
butter or margarine, softened
Spread steak liberally with mustard and sprinkle with seasoned salt and pepper. Starting at narrow side, alternate rows of pickles, carrots, and scallions on top of steak. Roll up in jelly roll fashion and tie securely with string at 1-inch intervals. Heat shortening in Dutch oven. Brown steak on all sides; pour off drippings. Add water, bouillon cube, vinegar, wine, peppercorns, bay leaves, parsley, and celery. Cover; bring to boiling. Reduce heat and simmer 2 1/2 to 3 hours, or until meat is tender. Chill in liquid in covered bowl. To serve, take meat from liquid and remove strings. Place on serving platter and cut diagonally into slices about 1/2 inch thick. Spread rolls with butter and mustard; fill with meat slices to make sandwiches. Serves 8 to 10.
More Dutch oven recipes
|
|
| |
Follow us:
Facebook
Blogger
Twitter
|
Basic-Recipes.com
| 
|