BRAGOLI (BEEF OLIVES)

Bragoli (Beef Olives) image

Provided by Lynn Clay @LavenderLynn

Categories Beef

Number Of Ingredients 22

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4 - thin pieces of rump steak
STUFFING
250 gram(s) lean ground beef
1 - onion (finely chopped)
1 - egg (hard boiled)
1 - egg raw
1 tablespoon(s) chopped parsley
1 - carrot (grated)
2 slice(s) bacon
- salt and pepper
SAUCE
2 large onions (chopped)
3 clove(s) garlic (crushed)
5 - tomatoes (blanched, peeled and chopped)
1 tablespoon(s) tomato paste
2 - carrots (scraped and sliced)
5 ounce(s) peas
2-3 - potatoes (peeled and quartered)
2 - bay leaves
1/2 cup(s) red wine
1/2 - beef bouillon, cubes
- pepper

Steps:

Combine all the stuffing ingredients in a bowl. Open the meat slices on a chopping board, cover with plastic and flatten with a kitchen mallet. Spoon the stuffing on the centre of each slice and roll it up. Insert long toothpicks into the olives so that you secure the ends well.
Cook the onions and garlic for a few minutes in a saucepan, with enough water to cover the onions. Add the beef olives and cook over medium heat until the meat becomes light brown. Remove the beef olives and set aside.
Add the carrots, potatoes, tomatoes, tomato paste, stock cube, herbs and wine to the saucepan and stir. Season with pepper and cook for about 5 minutes.
Put the bragoli back into the saucepan and add the peas. Bring to the boil. Reduce heat and simmer until the sauce has reduced and thickened. If need be, add water or wine should the mix start to dry up before the meat is cooked.