Ingredients that you will need:
- ½ cup grated cheese
- 4 carrot sticks
- 4-6 pcs hotdogs
- 2 hard boiled eggs, quartered each
- 200gtomato sauce
- cheeseslices (sticks)
- 2 tbsp oil
- ground peppercorn , to taste
- beefbroth (or beef cube dissolved in about 500ml of water)
- 1/2 cup crushed pineapple – for a twist!
- 2bay leaves
- 700g beef sirloin (sliced about 1/4 inch thick, you may request the butcher to do thisfor you)
- 2-4 whole pickles
- 1/2 cup gratedcheese
- 85g liver spread (1 small can)
Marinade:
- 2 tbsp calamansi juice
- 5 tbspsoy sauce
Instructions How to prepare it:
- First you will have to marinate for two hours or more the beef meat with calamansi and soy sauce.
- Take out the meat from the marinade and put it on flat surface. After that put the layer of the stuffing over the meat – hotdogs, carrots, eggs and pickles (that you have previously chopped). The stuffing should be only on one side of the meat. Then roll the meat once, and put the layer with cheese stick, and go on rolling the meat.
- You can fix the meat with a string. The above ingredients are enough for two rolls. But depending of your taste you can change it. For example if you want bigger and thicker rolls you can make only one roll with the same ingredients. You can also change the beef meat amount, and take a kilo instead of 700g.
- Take a pan and heat oil in it on a stove. Put the beef roll in it and wait until it gets all brown, then take it out from the pan.
- Then boil the tomato sauce, crushed pineapple and liver spread in the same pan.
- After some time add the bay and broth leaves into it.
- Then again put the beef rolls into the pan together with grated cheese and peppercorn. Cover the pan and leave the beef simmer 1-2 hours. There is no need for additional salt, because the cheese will make it salty. And you should not add cornstarch since the sauce is thick. It depends of you and your taste how much you will reduce the sauce.
- When you are done cooking take the rolls out of the pan and leave them cool down for 5 minutes. Remove the strings and cut the rolls on slices. Serve them in a plate together with the sauce.
