Ingredients
- 8 thin slices beef (round)
- 1 carrot, cut into sticks
- 2 hard-boiled eggs, in wedges
- 8 strips bacon
- 2 garlic cloves
- 1 onion, diced
- 1 cup tomato sauce
- 1 teaspoon oregano
- 1 teaspoon ají de color (paprika)
- 1 cup broth
- 3 tablespoons oil
- Salt, pepper and kitchen twine
Step-by-step
Using a different robot? Switch it here:
- Season the slices with salt and pepper, place a carrot stick, an egg wedge and a strip of bacon on each, roll up and tie with twine.
- Sear the rolls in a pan with a little oil until browned and set aside.
- Put the garlic and onion in the mixing bowl, chop 4 sec/speed 5 and sauté with the oil 6 min/120°C/spoon speed.
- Add the ají de color, oregano and tomato sauce and sauté 3 min/100°C/spoon speed. Add the broth and mix 10 sec/speed 3.
- Place the rolls in a pot, cover with the sauce and cook covered over low heat 35 min, turning halfway through.
- Remove the twine, cut in half and serve with the sauce and mashed potato or rice.
Tips
- Ask the butcher for thin, even slices so they roll up well.
- The sauce should be thick; reduce uncovered if it's too thin.
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