Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pimento | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 eggs
- 1/3 c. grated Cheddar cheese
- 2 tbsp. butter
- 1 (3 lbs.) flank steak
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 sm. pimento, diced
- 1/2 c. cooked green peas
- 6 c. broth
Directions
Beat eggs and cheese together. Melt butter in skillet; add egg mixture and cook, stirring constantly, until eggs are dry. Sprinkle salt and pepper on flank steak.
Cover with cooked eggs, pimento, and peas. Roll from short side and sew with string.
Wrap in cheesecloth and sew again. Place in large saucepan and add stock. Bring to a boil; skim and turn heat down. Simmer, covered, 1 1/2 to 2 hours or until steak is tender.
Remove from stock and press with a heavy object. Cool in Bread Server.
Cut in slices and serve with vegetables marinated in a vinaigrette sauce.
It makes a very attractive tasty dish.
The filling retains its shape very well and each slice is a perfect circle of meat with a center of egg and peas.
Category:Uruguayan Recipes
Category:Uruguayan Appetizers