Beef Triangles

A wonderful aroma will drift from the oven as these filled triangles bake in a rich sauce. Serve with wild rice casserole or risotto. Similar in taste to a pot roast, but with more flavor.

    1 pound beef top round steak cut into 8 thin slices
    approximately 7 x 2 ˝ inches wide

Savory Filling

    2 tablespoons butter
    1 ˝ cups finely chopped yellow onion
    ˝ cup finely chopped fresh parsley
    6 pimento stuffed olives, sliced


    Ground black pepper
    Seasoning salt
    All-purpose flour


    1 cup chopped yellow onion
    2 ˝ cups hot water
    1 tablespoon beef base
    2 dried bay leaves
    4 large carrots

    Canola oil
    1 tablespoon all-purpose flour

1.  In a 5-quart sauté pan, melt the butter, then fry onions,
     parsley and sliced stuffed olives for 10 minutes. Spoon the
     vegetable mixture into a dish and cool slightly.

2.  Spoon about 2 tablespoons of the onion mixture onto the      
     end of each piece of meat. Fold the end of the meat into a
     triangle and continue to roll up to form a triangular package.    
     This keeps the filling from falling out.

3.  Heat a tablespoon of oil in same pan over medium heat. Place
    each package of meat into the pan with the last fold down so
     the meat will cook and seal in the vegetables. Once all the
     packets are cooking sprinkle the meat with pepper, seasoning
     salt and then flour. Turn the packets over when they are
     browned and repeat the seasonings. Only fry until lightly
     browned or about 5 minutes.

4.  Place the browned meat in a 4-quart casserole. Top with the    
     chopped onion and any remaining onion filling, water mixed         
     with beef base and bay leaves.

5.  Peel the carrots and slice julienne style. This is when the carrot
     is cut in half and then each half is cut in half lengthwise. Continue
     cutting lengthwise until small sticks are formed. Place carrots in
     the casserole.

6.  Bake in a preheated 350
oven for 2 hours.

7.  Just before serving, remove the carrots and meat and place          
     them on a serving platter. Strain the juices into a 2-quart
     saucepan. Mix flour with enough water to make a thin paste.
     Stir into juices and whisk until thickened. Serve with meat.

     Makes 4 servings