Andalusian Beef Roll

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds round steak, about Ā½ inch thick
  • 3 hard-cooked eggs, chopped
  • 4 slices of bacon, diced
  • ā…“ cup chopped pimiento-stuffed green olives
  • 2 tablespoons chopped parsley
  • 2 tablespoons capers
  • Freshly ground black pepper
  • 5 tablespoons melted shortening
  • 2 teaspoons paprika
  • Salt


  1. Pound the steak with a mallet to flatten it slightly.

  2. 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.

  3. 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.

  4. 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.

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