BEEF ROULADES WITH HAM, OLIVES, & HARD-COOKED EGGS
• 6 round or flank steaks, about 4½ ounces each
• 12 olives, pitted and chopped
• generous 1/2 cup chopped Serrano ham or prosciutto
• 2 hard-cooked eggs, chopped
• 1/3 cup all-purpose flour
• 1 cup sunflower oil
• 1 small onion, very finely chopped
• 5 tablespoons white wine
• 1 clove garlic
• 1 sprig fresh parsley
One at a time place the steaks between two sheets of waxed paper and pound thinly and evenly with a meat, bat the bottom of a small saucepan or the side of a rolling pin.
Combine the olives ham and hard-cooked eggs. Reserve 2 tablespoons of the mixture and divide the remainder among the steaks.
Roll up the steaks and secure with a wooden toothpick or tie with fine kitchen string.
Reserve 1 tablespoon of the flour and pour the remainder into a shallow dish.
Heat the oil in a skillet.
Lightly coat the steaks in the flour shaking off any excess add to the skillet in two batches and cook over medium heat turning frequently for 4-5 minutes until golden brown all over. Remove with a slotted spatula drain and keep warm.
Transfer 6 tablespoons of the oil from the skillet into a pan and reheat. Add the onion and cook over low heat stirring occasionally for about 10 minutes until golden brown. Stir in the reserved flour and cook stirring constantly for 2 minutes. Gradually stir in the wine and 4 cups water. Add the steaks to the pan.
Pound the garlic with the parsley and a pinch of salt in a mortar or process in a mini food processor mix in 2-3 tablespoons of the sauce and stir into the pan. Cook over medium low heat for about 25 minutes or until the roulades are tender and cooked through.
Just before serving lift out the roulades and remove and discard the toothpicks or string then place on a warm serving dish. Stir the reserved stuffing into the sauce and bring to a boil then pour the sauce over the meat.
Serve immediately with croutons boiled rice or Mashed Potato.
Note: This dish can also be made using veal in place of beef.