1 kg beefsteak (one
piece)
400 g potatoes
300 g small courgettes
1 clove garlic
3 eggs
2 dessertspoons parsely, finely chopped
150 g feta cheese, roughly chopped
100 ml dry white wine oil, salt and
pepper
1 dessertspoon chopped fresh rosemary
Instructions:
1. When purchasing the meat ask
your butcher to beat it until thin. Put potatoes
in a pot of boiling salted water. Cook for 7-8
minutes. After 5 minutes add courgettes. When
cooking time is up remove the vegetables from
the pot with a slotted spoon and rinse under cold
water. Vegetables should be al dente.
2. Cut potatoes and courgettes into strips. Put
4 dessertspoons oil into a pan, add crushed garlic,
vegetables and saute over high heat, taking care
to keep vegetable pieces whole. Sprinkle with
salt and pepper and remove garlic from pan.
3. Beat eggs, add parsley, 3 dessertspoons feta
cheese, salt and pepper and make an omelette approximately
the same size as the meat.
4. Place omelette over meat. Spread half the remaining
cheese over one half of omelette,
arrange the vegetables on top and cover with the
remaining cheese. Fold omelette and meat over
filling and catch edges with white thread. Then
secure roll with string without tying too tightly.
5. Brown meat in 4 dessertspoons oil, turning
occasionally. Add rosemary, wine, 1 cup hot water
and sprinkle with salt and pepper.
6. Simmer, covered, over low heat for about 50
minutes, turning frequently. If necessary, add
a little water and wine during cooking.
7. Allow meat to cool, remove string and thread
and cut into thick slices.
Serve with mashed potatoes.
