Goan BEEF ROULADE - Involtini Or Beef Olives
This delicious concept of rolling a slice of beef together with other ingredient is a favorite around the world. Some people call it Involtini or Beef Rolls and other call this Beef Olives. This recipe is a Goan style Roulade. My Mom used to make this often, unfortunately I was not able to find her recipe, so I decided to prepare this typical Goan way of making this which includes a spice blend made from red dried Chillies and other spices and Vinegar.
Ingredients
| For spice blend: | ||
| Kashmiri chilies | 8 , deseeded | |
| Peppercorns | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| 2 inch cinnamon stick | 1 | |
| Cloves | 6 | |
| Garlic | 6 Clove (30 gm) | |
| 2 inch ginger | 1 | |
| Salt | 1 Teaspoon | |
| Vinegar | 3 Tablespoon | |
| For the roulade | ||
| Beef steak | 1 18/25 Pound (780g) | |
| Turkey bacon slices | 10 | |
| Potato sticks | 10 | |
| Finely diced onion | 1/2 Cup (8 tbs) | |
| Minced chili | 2 Tablespoon | |
| Minced coriander | 2 Tablespoon | |
| Pureed tomatoes | 1 1/2 Cup (24 tbs) , blanched (fresh) | |
| Water | 1 Cup (16 tbs) |
Directions
MAKING:
1.Prepare the spice blend by grinding all the dry spices first together and then all the wet ingredients.
2.Pound the steak with a meat hammer to tenderize it.
3.Add some of the spice blend to the steak and rub it on both sides to marinate.
4.Using the bacon as a guide, cut the steak in strips and add the potato stick and sprinkle the minced onion, chilli and coriander and roll.
5.Use a toothpick or string to secure.
6.Sear the roulades on both sides and keep aside.
7.In the same pan, add more oil and add the remaining minced onion, chilli and coriander.
8.Add the remaining spice blend and saute.
9.Follow with the tomato puree and water and bring to the boil.
10.Add salt to taste.
11.Add the roulades and cover and cook for about 20 - 30 mins.
12.Be sure to flip the roulade in between.
13.Remove the roulades from the gravy once cooked, allow to cool and remove the toothpicks and string before serving.
SERVING:
14.Serve and enjoy!
Recipe Summary
