Morcon

Ingredients

• Beef round steak (2 pounds, sliced thinly)
• Salt (to taste)
• Black pepper (to taste)
• Cooking oil (2 tablespoons)
• Bay leaves (2)
• Beef broth (2 cups)
• Tomato sauce (1 cup)
• Soy sauce (1/4 cup)
• Onion (1 medium, chopped)
• Garlic (4 cloves, minced)
• Bacon (4 strips, cooked and chopped)
• Hard-boiled eggs (2, sliced)
• Cheddar cheese (1 cup, shredded)
• Pickles (1/2 cup, sliced)
• Carrots (1 cup, julienned)

Instructions

1. Lay the beef slices on a flat surface and pound them gently with a meat mallet to flatten.
2. Season the beef slices generously with salt and black pepper.
3. Arrange the julienned carrots, sliced pickles, shredded cheddar cheese, sliced hard-boiled eggs, and cooked bacon on top of each beef slice.
4. Roll each beef slice tightly, securing the ends with toothpicks or kitchen twine to hold the filling in place.
5. In a large pot, heat the cooking oil over medium heat.
6. Sear the beef rolls until browned on all sides. Remove the rolls from the pot and set them aside.
7. In the same pot, sauté the minced garlic and chopped onion until fragrant and translucent.
8. Add the soy sauce, tomato sauce, beef broth, bay leaves, salt, and pepper. Stir well to combine.
9. Return the seared beef rolls to the pot, ensuring they are covered by the sauce. Bring the mixture to a boil.
10. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is tender.
11. Before serving, remove the toothpicks from the beef rolls. Slice the beef rolls into thick pieces and arrange them on a serving platter.
12. Serve with the rich sauce spooned over the top.