Steak with Hot Sauce

by Daniel Rogov

3 medium tomatoes, peeled and chopped
1 Tbsp. zhug (more or less to taste)
1 1/2 cups mushrooms, chopped
4 or 6 entrecote steaks (can also use any other cut of steak or lamb chops)
3/4 cup beef stock
3 Tbsp. almonds, chopped

Place the tomatoes, zhug, chopped mushrooms and almonds in a small bowl and mix well. Spread this mixture on the steaks, divided evenly. Roll up the steaks and fasten with wooden toothpicks.

Transfer the steaks to a lightly greased baking dish and pour over the beef stock. Place in an oven that has been preheated to 330° Fahrenheit (170° Celsius) until done (about 1 hour), basting occasionally with the pan liquids. Add water or extra stock only if the liquids evaporate. Serve hot.

Serves 4-6.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.