3/4 cup tomato ketchup
1/3 cup bottled chili sauce
1/4 cup firmly packed brown sugar
1/4 cup red wine vinegar
2 tablespoons steak sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 1/2 pounds round steak
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup prepared barbecue sauce
3/4 cup shredded cheddar cheese
1/4 cup frozen corn kernels, thawed
1/4 cup chopped green bell pepper
1/4 cup sliced black olives
1/2 cup all-purpose flour
3 tablespoons vegetable oil
Prepare sauce by combining
ketchup, chili sauce, brown sugar, red wine vinegar, steak sauce,
cumin, and chili powder in a small saucepan; cook slowly for
20 minutes.
Meanwhile, sprinkle boneless
round steak with salt and pepper. Pound to 1/4-inch thick with
a mallet. Brush the top with prepared barbecue sauce. Sprinkle
with shredded cheddar cheese, canned corn, chopped green bell
pepper, and sliced black olives. Roll the steak tightly and tie
with string.
Dip the roll in flour
and brown in oil.
Cover and cook slowly
for 1 1/2 hours, or until the meat is tender. During the last
5 minutes of cooking pour the sauce over the meat.
