Preparation:
Pound steak to 1/4 inch thickness. Combine filling ingredients and spread on steak. Roll as jelly roll. Tie. Heat oil and butter, brown roll on all sides. Saute garlic and onion, Warm cognac, add to skillet and ignite. When flame has burned out return skillet to fire. Add wine and simmer until almost evaporated. Add tomato paste, oregano, beef roll and stock. Cook 45 minutes. Slice and serve. |
