Recipe - Barbecued Beef Roll

1 Full Cut Round Steak *
Three fourths cup Catsup
1/3 cup Chil Sauce
One fourth cup Brown Sugar
One fourth cup Wine Vinegar
2 tablespoon Steak Sauce
One half teaspoon Cumin
One half teaspoon Chili Powder
1 teaspoon Meat Tenderizer
One half teaspoon Salt
One half teaspoon Pepper
Three fourths cup Shredded Cheddar Cheese
One fourth cup Whole Kernal Corn
One fourth cup Chopped Green Pepper
One fourth cup Chopped Pitted Ripe Olives
One half cup Unbleached Allpurpose Flour
3 tablespoon Cooking Oil
One fourth cup Water
One fourth cup Shredded Cheddar Cheese
2 tablespoon Sliced Pitted Ripe Olives
3 Tomato Roses
Green Pepper Slices

* Steak shoud be cut One half to 3/4inch thick and weigh approximately 2 to
2 One half 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 One half cup
barbecue sauce. Sprinkle with Three fourths cup shredded Cheddar cheese, corn, green
pepper and One fourth cup cut or sliced up 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 One half hours or until
meat is tender. During last 5 minutes of cooking time, remove strings and
sprinkle top of meat with One fourth cup shredded Cheddar cheese and 2 T cut or sliced up
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini