6 oz Beef sausage meat
1 large Onion, finely chopped
2 tbsp Freshly chopped parsley
1/4 tsp Allspice
1/4 tsp Ground cinnamon
1/4 tsp Ground nutmeg
Salt
Freshly ground black pepper
2 tbsp Matzo meal
4 Ribeye steaks
2 tbsp Vegetable oil
1 large Carrot, diced
1 Clove garlic, crushed
4 Peeled tomato, seeded and chopped
1 Stalk celery, diced
1 pinch Fresh thyme
1 Bay leaf
2 oz Dry white wine
2 oz Green olives, pitted
1 Egg yolk
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Mix the sausage meat with half the onion, the parsley, spices, salt and pepper, and add enough matzo meal to bind it together.
Flatten the steaks with a mallet or rollingpin. Divide the stuffing evenly between the four steaks. Roll the meat around the stuffing, being sure it does not fall out. Tie with fine string.
Heat the oil in a fryingpan. Quickly brown the rolls all over, remove from pan and keep warm.
Add the remaining onion, the carrot and garlic to the pan and saute until golden brown. Return the paupiettes to the pan and add the tomato, celery, herbs, bay leaf, seasonings and wine. Simmer, cove red, 35 minutes. Add the olives and simmer another 10-15 minutes utnil tender. Remove the paupiettes to a serving platter, and remove the strings. Discard the bay leaf from the sauce, and mix in the egg yolk. Immediately pour over the meat and serve.
NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986 Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 22, 1997
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