Ingredients

  • 1 large and 1 small onion, both chopped fine
  • 1 tablespoon salt
  • 1 garlic clove, crushed
  • ½ tablespoon freshly crushed black pepper
  • ½ pound lean pork, ground
  • 3 slices of beef, each 9 by 6 inches and ½ inch thick (bottom round or flank steak)
  • 6 hard-boiled eggs
  • 1 tablespoon lard
  • 1 teaspoon paprika
  • 2 tablespoons tomato juice
  • 1 green pepper, sliced

Method

  1. Mix the chopped small onion with ¼ teaspoon salt, the garlic, black pepper and ground pork. Divide it into 3 portions.
  2. Spread each portion on top of a beef slice and place 2 hard-boiled eggs on top of each. Roll the packages and tie with white string.
  3. Use a heavy Dutch oven with a tight-fitting lid. Wilt the large onion in lard till colored but not dark. Place meat rolls in the pot and cook, covered, for 5 to 10 minutes.
  4. Add 1 cup water, the paprika, tomato juice and sliced green pepper. Continue cooking, still covered, over very low heat for about 1½ hours.
  5. When meat is done remove it. Force the rest of contents through a sieve, or purée in a blender, and add the rest of the salt.
  6. Remove strings from meat rolls and put meat back into the sauce. Cook over low heat for 5 to 10 minutes.
  7. Slice the rolls slantwise before serving. Serve with new potatoes if in season, or with rice.

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