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Matambre

2 flank steaks about two pounds each, butterflied
1 cup frozen mixed vegetables, thawed
1/2 cup finely choped onion
1/4 cup finely chopped bell pepper
1/4 cup finely chopped pimiento
2 teaspoons finely minced serrano peppers
1 clove garlic, crushed
1 teaspoon salt
1 cup beef broth
1 celery stalk, sliced
1 carrot, sliced
1 onion, sliced
1 clove garlic, chopped
Chili sauce

Preheat oven to 350F. Pound the butterflied steaks as thin as
possible. Trim off any excess fat and cut the edges straight so
that the finished steaks are roughly square, about 12" by 12".
Lay the steaks side by side, overlapping the edges an inch or two.
Combine the vegetables, onion, bell pepper, pimiento, serranos,
crushed garlic and salt, mix. Spread vegetable mixture over steaks,
covering the entire surface. Roll the two steaks up, jellyroll
fashion, as tightly as possible. Tie securely every two inches
with string. Put the roll in a shallow casserole and add the beef
broth, sliced celery, carrot, onions and chopped garlic. Cover
and braise for two hours, basting occasionally. Let sit 15 minutes
before carving. Serve with chili sauce.


Chili Sauce

4 tablespoons butter
1 onion, finely chopped
1 bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons flour
1 tablespoon chili powder
1 teaspoon salt
Freshly ground black pepper
1 cup tomato juice
1 cup beef broth

Melt butter in a medium skillet. Add onion, bell pepper and garlic
and saute for five minutes, stirring frequently, until the vegetables
are translucent but not browned. Blend in the flour, chili powder,
salt and pepper. Stir over low heat two minutes. Stir in the
tomato juice and beef broth. Cook, stirring, over medium heat
until thickened. Serve hot.

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