bragoli (beef olives)
This is a recipe from Malta. The delicious beef sauce can be served on its own with pasta as the first course. The bragoli can then be served as the second course.
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prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 - thin pieces of rump steak
- STUFFING
- 250 grams lean ground beef
- 1 - onion (finely chopped)
- 1 - egg (hard boiled)
- 1 - egg raw
- 1 tablespoon chopped parsley
- 1 - carrot (grated)
- 2 slices bacon
- - salt and pepper
- SAUCE
- 2 large onions (chopped)
- 3 cloves garlic (crushed)
- 5 - tomatoes (blanched, peeled and chopped)
- 1 tablespoon tomato paste
- 2 - carrots (scraped and sliced)
- 5 ounces peas
- 2-3 - potatoes (peeled and quartered)
- 2 - bay leaves
- 1/2 cup red wine
- 1/2 - beef bouillon, cubes
- - pepper
How To Make bragoli (beef olives)
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Step 1Combine 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.
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Step 2Cook 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.
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Step 3Add 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.
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Step 4Put 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.
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