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Spanish   -   Carne Fiambre   adapted from Mediterranean Cooking

Description
Ingredients
  • 2 Pounds Flank Steak
  • Salt And Pepper -- to taste
  • 2 Cloves Garlic -- finely chopped
  • 3 Medium Eggs
  • 1/4 Cup Olive Oil
  • 1/2 Pound Ground Pork
  • 2/3 Cup Green Olive -- pitted Drained
  • 4 Thin Carrots
  • 3 Medium Roasted Bell Peppers -- chopped
  • 3 Tablespoons Parsley -- chopped
  • Flour
  • 1 Medium Onion -- chopped
  • 2 Cloves Garlic -- peeled
  • 1 Cup Dry White Wine
  • 2 Cups Beef Stock
  • 1 Medium Bay Leaf
  • 1 Medium Tomato -- chopped
Directions Slice beef lengthwise to make 4 thin slices.
Place meat between wax paper and flatten with mallet.
Sprinkle with salt, pepper and crushed garlic.
Spread pork evenly over beef.
Add olives, carrots, and sweet peppers.
Sprinkle with parsley.
Roll meet into cylinder, and tie securely with string.
Roll meat in flour.
Add olive oil to heavy pot, brown meat on all sides.
Add onion and garlic, cook until golden.
Add remaining ingredients, Bring to boil. Simmer, covered, 1 1/2 hours.
Meanwhile, hard boil eggs.
Remove strings, and serve garnished with chopped egg.
Serves 4
Time to Make 0:00



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