Bragoli

INGREDIENTS:

1 large onion, chopped fine
3 cloves garlic, chopped fine
1 cup bread crumbs
parsley
dash of salt and pepper
1 hard boiled egg
3 slices of bacon (or ham)
6 slices fast fry lean beef

(If making in a stew - amazing - ingredients for the stew is as follows):

3 potatoes
another onion
2 carrots
2 celery stalks
1 pkg bovril
salt & pepper
1/4 tsp curry
2 tbsp tomato paste
1/2 cup flour
1 cup peas

METHOD:

In a bowl put 1/2 of the chopped onion saving the other half for later. Add the chopped garlic, bread crumbs, bacon/ham (chopped fine), parsley (to taste), salt and pepper and egg (chopped fine).

With each of the fast fry beef pieces (raw), place the mixture along it and roll into a saucage type figure making sure it is wrapped securely.

In a skillet, fry the roladin on both sides (without disturbing them on each side (in other words...be careful the inside doesn't come out - you can try to secure with a toothpick but it isn't necessary) and add the rest of the onion. For a healthier recipe, bake the roladin in 1/2 cup of water in the oven placing the remainder of the onion with it. Cook at 350 F until done.

The best way to make this is in a stew. Make the stew by cubing the potatoes, slice the extra onion and add the rest of the first onion, chopping the 2 celery stalks and chopping the 2 carrots and putting them into a saucepan with boiling water, simmer for 10 minutes. I use a 4 qt saucepan and fill three quarters of the way up.

Then add your bovril, salt & pepper and curry, your tomato paste, flour and peas. When the veggies are tender you are ready to add the roladin. Take the uncooked roladin and place it gently on top of the stew. Cook for 20 minutes (if you want you can brown them slightly first but we don't). You may keep this simmering for a little longer until you are ready to eat. Serve it up.

Serves 6