May 5, 2009

Bragioli (beef olives) recipe

Here's a great maltese recipe!

BRAGIOLI (Beef Olives)

no olives here!!

10 thin slices of rump steak
1/2 lb ground beef
6 bacon strips
2 hard-boiled eggs
2 tbsp chopped parsley
4 tbsp bread crumbs
1 carrot grated
pepper and salt

2 large onions, chopped
3 garlic cloves, crushed
4 tomatoes, peeled and chopped
1 tsp tomato paste
2 carrots, scraped and sliced
1/2 cup peas
2 potatoes, peeled and quartered
2 bay leaves
1 tsp Worchestershire sauce
1/2 cup red wine

-- In a bowl combine all stuffing ingredients.
-- Pound and flatten slices of steak.
-- Spoon about 2 tbsp of stuffing on each meat slice. Roll up slice.
Use string or toothpicks to secure rolled-up meat.
-- In a saucepan cook for a few minutes onion and garlic in enough water
to cover onion. Add beef rolls and brown over medium heat.
-- Remove beef rolls from saucepan and set aside.
-- Add potatoes, tomatoes, carrots, tomato paste, herbs, and wine to
saucepan. Add pepper and salt to taste. Stir gently and cook for
about 10 minutes.
-- Return beef rolls in saucepan, add peas and bring to boil. Reduce
heat and simmer to thicken sauce. Add wine if mixture begins to dry up
before meat is thoroughly cooked.


1 comment:

Larisa said...

Dear Sir or Madam,
My name is Leticia Avierkiieva and I am a contributor at, a wiki project. I am currently working on an article about Bragioli for the project, and am in need of a photo for the article.
I wanted to inquire in regards to your photo:
The photo would be perfect for the article. Would you be willing to give permission to use your photo for the project?
If you agree to let to use the photo, please specify the terms of permission in your reply so I can upload this photo with the correct license terms.
1.) I certify that I am the owner of this photo. I grant and its owner to use this photo for any purpose with attribution to me as the photo owner.

2.) I certify that I am the owner of this photo. I release all rights of this photo and place this photo in the public domain.
I thank you in advance and look forward to hearing from you.
Best regards,
Leticia Avierkiieva (
PS: is a wiki project so you are encouraged to contribute to it by sharing your knowledge of your local cuisine. Thank you.

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