Ingredients
10 thin slices Top Sirloin Fast-Fry Steak, about ¼ inch (5 mm) thick (approx 5 x 5 inches/12 x 12 cm EACH)
¼ cup (60 mL) soy sauce
1 tsp (5 mL) garlic powder
10 Beef Breakfast Sausages
7 oz (200 g) fresh mozzarella cheese, cut into 10 equal matchstick-shape pieces
20 gherkin pickles
5 hard-cooked eggs, peeled and each cut into quarters
2 carrots, cut into batons, about ½ inch (1 cm) thick, blanched
½ cup (125 mL) all-purpose flour
Salt and pepper
2 tbsp (30 mL) canola or sunflower oil, divided
Tomato Sauce
1 tbsp (15 mL) canola or sunflower oil
1 onion, chopped
3 cloves garlic, minced
¼ tsp (1 mL) EACH salt and pepper
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) reduced-sodium beef broth
Instructions
- Lay beef slices on cutting board. Pound the steak slices with the flat side of a meat mallet on just one side (don’t penetrate) until an even thickness. Combine soy sauce and garlic powder in a sealable bag. Add beef slices, turning to coat; seal and refrigerate for 30 minutes.
- Remove meat from marinade; discard marinade. Lay beef slices on work surface with tenderized side facing up; pat dry with paper towel. Place 1 sausage, 1 stick mozzarella, 2 pickles, 2 egg wedges and 1 piece of carrot in the centre of each. Tightly roll the steak around the filling into a cylinder. Tie tightly in several places with butcher’s twine to secure bundles.
- Place flour in a shallow dish and season with salt and pepper to your taste. Add beef bundles and turn to coat each bundle with flour; place on a plate. Discard any excess flour.
- Heat half of the oil in large Dutch oven, cook beef bundles in batches, for about 6 minutes, turning to brown on all sides. Transfer to a clean plate; set aside. Add more oil to pot between batches, as necessary.
- Tomato Sauce: Heat oil over medium-high heat in same pot. Add onion, garlic, salt and pepper; cook, stirring, for about 4 minutes, until onion is softened. Add tomatoes and broth. Add beef bundles and any accumulated juices; bring sauce to a boil. Reduce heat to low, cover and simmer for about 35 minutes or until beef is fork-tender.
- Transfer beef bundles to cutting board with tongs. Cut off strings; cut bundles crosswise into slices. Ladle Tomato Sauce onto a platter or individual serving plates and top with beef slices.