Bragioli (beef olives) recipe

Here's a great maltese recipe!

BRAGIOLI (Beef Olives)

no olives here!!



10 thin slices of rump steak
Stuffing:
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


Sauce:
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.

ENJOY!!!