4 beef rolls, each approximately 200g
Salt and black pepper to taste
For the filling
50g of rice
Seasoned water with salt
100g of smoked bacon, cut into strips
1 onion
8 pitted green olives
2 tablespoons (of soup) butter
1 small bunch of fresh parsley
For the sauce
3 tablespoons (of soup) olive oil
1/2 liter of beef broth
4 tablespoons (of soup) heavy cream
1 tablespoon (of soup) all-purpose flour
Salt and black pepper to taste
1 tablespoon (of soup) freshly squeezed lemon juice
1 dash of paprika
4 beef rolls, each approximately 200g
Salt and black pepper to taste
For the filling
50g of rice
Seasoned water with salt
100g of smoked bacon, cut into strips
1 onion
8 pitted green olives
2 tablespoons (of soup) butter
1 small bunch of fresh parsley
For the sauce
3 tablespoons (of soup) olive oil
1/2 liter of beef broth
4 tablespoons (of soup) heavy cream
1 tablespoon (of soup) all-purpose flour
Salt and black pepper to taste
1 tablespoon (of soup) freshly squeezed lemon juice
1 dash of paprika
To prepare the filling, cook the rice in boiling seasoned water with salt for 10 minutes
Let it cool slightly
Season the beef rolls with salt and black pepper
Cover them with slices of smoked bacon, chopped onion, and pitted green olives
Mix the cooked rice with butter and chopped parsley, and place on top
Roll up the beef rolls and secure with toothpicks or skewers
Fry in hot olive oil until browned on all sides
Join the hot broth and simmer gently in a covered pan until the meat is tender
If necessary, add more broth to achieve the desired consistency
Mix the heavy cream with flour
Add to the broth in the pan, seasoning to taste with salt, black pepper, lemon juice, and paprika
Serve the roll-ups with the sauce, which should simmer for a few minutes
Serve 4 per person.
