Bolichi (BO-LEE-CHEE) or
Stuffed eye of round
1 eye of round roast beef - 3 to 4
1/2 Chorizo sausage (sweet Cuban sausage), chopped
1 onion, chopped
1/4 green pepper, chopped
14 cup sliced black olives
1/4 tsp. garlic salt
1 tsp. Worcestershire sauce
1 small can tomato sauce
small amount of flour (if desired) to rub in roast before browning)
1 (0 1/2 oz.) can beef consomme
Make a pocket from one end of the eye round roast almost to the other end, using
a long and very sharp knife.
Mix all other ingredients except
the consomme (and flour). Stuff roast with mixture, forcing it to end of roast.
Lightly flour roast in preheated 475 degree oven for 20 minutes. Add consomme to
Reduce heat to 325 degrees and roast, uncovered, for 2
hours, basting frequently.
Slice roast and serve on a warm
platter with a little au jus. Serve with saffron rice and a mixed green salad
stuffed in a heated envelope of pita bread with an herb/garlic dressing.