4 rump roast or mole beef slices, each 150g
salt and pepper to taste
150g of ground pork
1 tablespoon
1 tablespoon of anchovy paste or sardine paste
1 egg
1 tablespoon of chopped parsley
50g of bacon
1/2 cup of pickled cucumber or pickle slices
2 onions
1 tablespoon of oil for frying
2 carrots
3 tomatoes
1 bay leaf
5 peppercorns
1 tablespoon of all-purpose flour
4 rump roast or mole beef slices, each 150g
salt and pepper to taste
150g of ground pork
1 tablespoon
1 tablespoon of anchovy paste or sardine paste
1 egg
1 tablespoon of chopped parsley
50g of bacon
1/2 cup of pickled cucumber or pickle slices
2 onions
1 tablespoon of oil for frying
2 carrots
3 tomatoes
1 bay leaf
5 peppercorns
1 tablespoon of all-purpose flour
Soak the pork loin in milk and squeeze well
Add the ground beef, anchovy paste, parsley, egg, bacon, pickled cucumber, salt, and pepper
Beat the meat well
Season to taste with salt and pepper
Spread the meat mixture over the beef slices
Roll them up and tie with toothpicks or kitchen twine
Let the rolls brown in a little oil on all sides
Add chopped onion, carrots, tomatoes, peppercorns, and bay leaf
Sprinkle with flour and add 2 cups of hot water
Cover the pot and let cook until the meat is tender, adding more hot water as needed
Remove the rolls from the pot and simmer the sauce.
