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By Craig Claiborne
Pound the steak with a mallet to flatten it slightly.
Combine the eggs, bacon, olives, parsley, capers and one-half teaspoon pepper; mix well. Arrange on the steak and roll up the meat jelly-roll fashion. Fasten with string or skewers.
Cook in the shortening until browned on all sides. Sprinkle with paprika, salt and pepper. Add enough water to cover the bottom of the pan.
Cover and cook over low heat for about one and one-half hours, until beef is tender. Add more water during cooking period if necessary.
© 1966 Craig Claiborne estate. All rights reserved.