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
2 tablespoons butter
1 ˝ cups finely chopped yellow onion
˝ cup finely chopped fresh parsley
6 pimento stuffed olives, sliced
Ground black pepper
1 cup chopped yellow onion
2 ˝ cups hot water
1 tablespoon beef base
2 dried bay leaves
4 large carrots
1 tablespoon all-purpose flour
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
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