Stuffed Beef Rolls
|Beef slices||6 (0.25 Inch Thick)|
|Short grain rice||1 Tablespoon|
|Carrot||1 Medium, thinly sliced lengthwise|
|Garlic||1 Clove (5 gm), minced|
|Corn oil||1⁄4 Cup (4 tbs)|
|Tomato sauce||5 Ounce|
|Water||2 Cup (32 tbs)|
|Beef bouillon cubes||2|
With a wooden mallet pound the beef slices until very thin.
Sprinkle with salt.
In a skillet saute the ground meat with the rice for about five minutes.
Add the carrot, garlic, salt, pepper and allspice.
Place the ground beef mixture in the center of the six slices of beef and roll each one.
Secure with toothpicks.
Fry the beef rolls until nicely browned and arrange them in a pan.
Meanwhile, in a separate bowl mix the tomato sauce with the water and bouillon cubes until dissolved.
Pour over the meat.
Bring to boil over high heat, reduce heat, and simmer for about thirty minutes or until the meat is tender or, you can bake them in the oven, covered with foil, at 350 degrees for about thirty minutes.