• 1 1/4 lb lean beef stew meat, trimmed of fat, cut in 1-inch pieces
• 1 Tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 1/2 C water
• 3/4 tsp caraway seeds
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 bay leaf
• 1/4 C white vinegar
• 1 Tbsp sugar
• 1/2 small head red cabbage, cut into 4 wedges
• 1/4 C gingersnaps, crushed

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Ingredients:

• 1 ea Full Cut Round Steak *
• 3/4 c  Shredded Cheddar Cheese
• 3/4 c  Catchup
• 1/4 c  Whole Kernel Corn
• 1/3 c  Chili Sauce
• 1/4 c  Chopped Green Pepper
• 1/4 c  Brown Sugar
• 1/4 c  Chopped Pitted Ripe Olives
• 1/4 c  Wine Vinegar
• 1/2 c  Unbleached All-purpose Flour
• 2 tb Steak Sauce
• 3 tb Cooking Oil
• 1/2 ts Cumin
• 1/4 c  Water
• 1/2 ts Chili Powder
• 1/4 c  Shredded Cheddar Cheese
• 1 ts Meat Tenderizer
• 2 tb Sliced Pitted Ripe Olives
• 1/2 ts Salt
• 3 ea Tomato Roses
• 1/2 ts Pepper
• 1 x  Green Pepper Slices

Instructions:
*     Steak should be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs.

Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chili powder in small saucepan; cook slowly 20 minutes.  Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet.  Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives.  Beginning with long side, roll steak tightly and tie with string.  Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan.  Pour remaining barbecue sauce and water over steak.  Cover tightly and cook slowly for 1 1/2 hours or until meat is tender.  During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives.  Place steak roll on warm serving platter.  Garnish with tomato roses.  Place green pepper slices around roses for leaf effect. Serve remaining barbecued sauce with beef roll. NOTE: Tomato Roses:  Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and continuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide.  (Pare off only the skin.)  Wrap one end of one strip around tip of index finger.  Continue wrapping, forming the petals of a rose.  Gently lift tomato rose from finger tip to serving platter.  Repeat for other roses.