Stuffed Meat with Vegetables and Rice

Name: Stuffed Meat with Vegetables and Rice
Yield: 10
Ingredients: 1 tender beef cut (500g); 1 cup of finely chopped onion; 1/2 cup of grated or coarsely chopped carrot; 1/2 cup of chopped parsley; 4 tablespoons of butter or margarine; 1 cup of cooked rice; 1 egg; 1 1/2 cloves of garlic, minced; salt and black pepper to taste; 1 1/2 cups of red wine or beef broth

1
1 tender beef cut (500g)
2
1 cup of finely chopped onion
3
1/2 cup of grated or coarsely chopped carrot
4
1/2 cup of chopped parsley
5
4 tablespoons of butter or margarine
6
1 cup of cooked rice
7
1 egg
8
1 1/2 cloves of garlic, minced
9
salt and black pepper to taste
10
1 1/2 cups of red wine or beef broth

Ingredients

1
1 tender beef cut (500g)
2
1 cup of finely chopped onion
3
1/2 cup of grated or coarsely chopped carrot
4
1/2 cup of chopped parsley
5
4 tablespoons of butter or margarine
6
1 cup of cooked rice
7
1 egg
8
1 1/2 cloves of garlic, minced
9
salt and black pepper to taste
10
1 1/2 cups of red wine or beef broth

Directions

1
Pound the meat
2
In a large skillet, cook the onion, carrot, and parsley slowly in 3 tablespoons of butter until they're soft but not browned
3
Place the rice in a bowl
4
Add the cooked vegetables, egg, and garlic
5
Season to taste
6
Mix well
7
Spread half of the filling over the meat, leaving a 2 cm border around it
8
Roll up lengthwise and tie with kitchen twine
9
In the same skillet, add 1 tablespoon of butter
10
When hot, add the meat and let it brown on all sides
11
Add the wine or broth
12
Cover and cook for about 1 hour or use a pressure cooker for 15-20 minutes
13
To serve, remove the twine, slice into 10 portions, and arrange with the remaining vegetables