Beef roulade stuffed with egg, hotdog, and pickles and 
simmered in a rich tomato-based sauce
Preparation Time: 00:25
Cooking Time: 01:00
Servings: 8

1/2 k beef round, sliced thinly
1 11g MAGGI Beef Broth Cube
4 pcs eggs, beaten
4 pc hotdog, halved
4 pc whole pickles, halved lengthwise
string to tie beef
2 cups water
1/4 cup tomato paste
1 11g MAGGI Beef Broth Cube
1/4 cup MAGGI Chili Sauce
1 pc bay leaf
1 tbsp MAGGI Savor

        1. Cut beef to 8 parts (about 3x6 in.) and rub with 
        MAGGI Beef Broth Cube. Set aside.
    2. Cook eggs into a thin pancake. Cut to 8 parts 
        and set aside. 3. Arrange a slice each of beef, egg, pickle and hotdog. 
        Roll up beef, as in jelly roll and tie with string. 4. Combine all ingredients for marinade and bring to boil. 
        Put in beef rolls and simmer until soft. Remove meat 
        rolls from pan. 5. Cut off strings and slice to about 1/2 in. rounds. 
        Serve with the marinade.
NUTRITIONAL CONTENT: Calories:195, Carbohydrates (g):2
                                    Protein (g):21, Fats (g):10
Good to Know:
The tomato is a natural source of lycopene, an antioxidant 
    that prevents a wide range of diseases
Good to Remember:
The beef roulade may also be stuffed with carrots, cheese,
   and raisins.


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