Beef Roulade

Beef roll stuffed with ground pork mixture of embutido and served with a tomato-based sauce
Preparation Time: 00:15
Cooking Time: 01:00
Servings: 0
2 kg beef round thinly sliced for roll
1/4 cup MAGGI Savor, Classic

1 piece white gulaman bar, finely shredded
1/2 kg lean ground pork
1/2 cup chopped Vienna Sausage
1/2 cup chopped Chorizo de Bilbao (approx. 60g.)
1/4 cup grated cheddar Cheese
3 tbsp raisins
2 tsp minced garlic
1/4 cup chopped pickle relish
3 tbsp chopped red onions
1/4 cup chopped pimiento
2 tbsp chopped carrots
2 tbsp MAGGI Chili Sauce
2 tsp MAGGI Savor Classic
1/4 tsp salt
1/2 tsp ground black pepper
3 pieces eggs
1/4 cup evaporated milk
kitchen strings (to tie ends of roll)

2 tbsp cooking oil
1 tbsp minced garlic
1 cup chopped red onions
4 cups chopped tomatoes
1 piece 11g MAGGI Beef Broth Cube dissolved in 6 cups water
6 cups water
1 piece bay leaf
1 tbsp MAGGI Savor Classic
1 tsp paprika powder
salt (to taste)
2 cups tomato sauce 
1. Marinate sliced beef in MAGGI Savor for at least 6 hours. Set aside.
2. Soak gulaman bar in water until soft; drain. Set aside.
3. Combine all filling ingredients and the soft gulaman shreds. Mix thoroughly.
4. Put around 1 1/2 cups mixture on the marinated beef.
5. Roll to wrap ground pork mixture and secure with kitchen strings.
6. To make the sauce; sauté garlic, onions and tomatoes in cooking oil until tomatoes are wilted.
7. Add broth and bring to boil.
8. Lower beef rolls; add bay leaf and season with MAGGI Savor, paprika powder, salt and tomato sauce.
9. Cook beef roll for 1 hour over medium to low heat while constantly stirring.
10. Cool thoroughly for easy slicing and make 1/4 inch thick slices; pour sauce over them.

Carbohydrates (g):7
Protein (g):23
Fats (g):13


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