Bragoli (Maltese Beef Rolls)

Ingredients:

10 thin slices of rump steak

For the Stuffing:
225g minced beef
6 rashers of streaky bacon
2 hard-boiled eggs
2 tbsp parsley, finely chopped
4 tbsp breadcrumbs
1 carrot, grated
salt and freshly-ground black pepper, to taste

For the Sauce:
2 large onions, chopped
3 garlic cloves, crushed
4 tomatoes, peeled and chopped
1 tsp tomato purée
2 carrots, scraped and thinly sliced
90g garden peas
2 potatoes, peeled and quartered
2 bayleaves
1 tsp Worcestershire sauce
120ml red wine

Method:

Begin with the stuffing: Combine all the ingredients in a bowl and mix thoroughly. Now sandwich the steaks between two sheets of clingfilm (plastic wrap) and pound out until very flat (but be careful the meat does not tear).

Place about 2 tbsp of the stuffing mix on each flattened piece of steak then roll up the beef slice, making certain that you tuck in the ends. Secure with toothpicks to ensure the beef olives do not unravel during cooking.

Now prepare the sauce. Add the onion and garlic to a pan then pour over just enough water to cover. Bring to a simmer and cook for about 8 minutes, or until the onions are tender. Add the rolled beef olives and cook until the beef is browned all over. Take the beef olives from the pan and set aside.

Add the potatoes to the pan, along with the tomatoes, carrots, tomato purée, herbs and wine. Season to taste then bring to a simmer and cook, stirring gently, for 10 minutes. Return the beef rolls to the pan at this point then add the peas and bring the mixture to a boil. Reduce to a gentle simmer and cook for at least 20 minutes, or until the beef olives have cooked through and the sauce has thickened (add more water if the sauce thickens to much and begins to dry before the meat is properly cooked).

Serve hot.