BRAGOLI (Italian Beef Rolls)
10 thin slices of rump steak
1/2 lb ground beef
6 thin slices pancetta
2 hard-boiled eggs
2 tbsp parsley, chopped fine
4 tbsp bread crumbs
1 carrot grated
salt and pepper
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
1 tsp oregano
2 bay leaves
1 tsp Worchestershire sauce
1/2 cup chicken stock
1/2 cup red wine (or additional chicken stock)
In a bowl combine ground beef, pancetta, eggs, parsley, bread
crumbs, carrot, salt and pepper.
Pound and flatten steak. Distribute stuffing among meat slices,
placing about 2 tbsps on each slice. Roll up slices jellyroll
fashion, using string or toothpicks to secure rolls (string is
best, because rolls tend to lose stuffing if secured with toothpicks,
and they are hard to brown on all sides).
In a saucepan cook onion and garlic in a few tbsp olive oil until
onions are translucent. Remove onions from pan and set aside.
Add beef rolls to saucepan and brown on all sides over medium heat.
Remove beef rolls from saucepan and set aside. Return onions to
saucepan. Add potatoes, tomatoes, carrots, tomato paste, herbs,
Worcestershire sauce, and 1/2 cup chicken stock to saucepan. Salt
and pepper to taste. Cook, uncovered, over medium heat for 10
Return beef rolls to saucepan, add peas and wine and bring to boil.
Reduce heat and simmer 10 to 15 minutes, or until meat is done.
Add small amounts of wine or chicken stock if sauce begins to cook
dry before meat is thoroughly cooked. If sauce is still thin when
meat is done, remove rolls and continue to simmer to thicken sauce.
Remove bay leaves before serving. Serve rolls with sauce.