1 kg of braziola
thyme to taste
50 g of bacon strips, smoked
3 soup spoons of olive oil
1/2 liter of water
For the filling
2 soup spoons of mustard
1 soup spoon of chopped parsley
2 soup spoons of finely chopped green onion
1 soup spoon of bread crumb
salt and black pepper to taste
For the sauce
1 cup of fresh or canned cream of milk
2 soup spoons of freshly squeezed lime juice
1 soup spoon of wheat flour
1 kg of braziola
thyme to taste
50 g of bacon strips, smoked
3 soup spoons of olive oil
1/2 liter of water
For the filling
2 soup spoons of mustard
1 soup spoon of chopped parsley
2 soup spoons of finely chopped green onion
1 soup spoon of bread crumb
salt and black pepper to taste
For the sauce
1 cup of fresh or canned cream of milk
2 soup spoons of freshly squeezed lime juice
1 soup spoon of wheat flour
If the meat is too thick, make several deep cuts on one side
Mix all the filling ingredients and stuff into the cuts
Cover with bacon slices and tie up
If the meat is too thin, pound it, place the filling on top, and fold or roll
Cover with bacon slices and tie up
Let it brown on all sides in hot olive oil
Add water and let it simmer in a covered pot for 2 hours
Remove the meat from the pot
Thicken the sauce with cream of milk mixed with lime juice and wheat flour
Check the seasoning
To serve, untie and cut the meat into slices
Serve with the sauce on top
Serves 4.
