Beef Rolls

Method

1. 01

   Step 1: Cut the beef

   Cut the beef across the grain into 1 cm slabs — about 8 pieces. Beat each one to 4–5 mm under cling film so it doesn't tear.

2. 02

   Step 2: Make the filling

   Cut one onion and the carrot into fine matchsticks, fry in a spoon of the oil for 5 minutes until soft, add the garlic and take off the heat.

3. 03

   Step 3: Roll them up

   Season each slab, put a spoon of filling along one edge and roll it up tightly. Secure with a cocktail stick or tie with string.

4. 04

   Step 4: Brown

   In the remaining oil, brown the rolls on all sides over high heat until deeply coloured, 6–7 minutes. Transfer to a heavy pot.

5. 05

   Step 5: Make the gravy

   In the same pan fry the second onion, stir in the flour, add the tomato paste and pour in the hot water, stirring until smooth.

6. 06

   Step 6: Braise

   Pour the gravy over the rolls, add the bay leaves, bring to a boil and simmer, covered, over low heat for 60 minutes.

7. 07

   Step 7: Check

   The beef is ready when a fork goes in easily and the roll no longer springs back. Still firm? Give it 15 minutes more.

8. 08

   Step 8: Serve

   Pull out the sticks, scatter with parsley and serve with mash or buckwheat, spooning plenty of gravy over.