To make the stuffing, fry half the onions and the garlic in olive oil, add the minced meat, the meat seasoning, Worcestershire and soy sauce. Add the Maltese sausage and fry until meat is cooked. Place the mixture in a food processor and add the raw eggs; blend into a smooth mixture. Next, flatten the flank steak, line with bacon and spoon on the blended minced stuffing. Put the hard boiled egg in the middle and roll up the bragjoli tightly securing with cocktail sticks. Shallow-fry the bragjoli in a pan to seal and brown. Remove the bragjoli from the pan and put aside. Add the other half of the onion and garlic to the same pan and cook. Add the carrots, bay leaves, and the tomato paste. Add the curry powder and the wine and let the mixture to reduce to medium thickness. Return the bragjoli back into the pan. Add the beef stock or water and the polpa. Leave it to simmer for 30 minutes until the meat is tender. Add the mushrooms, peas and the diced tomatoes. Let it simmer for a few minutes. When you are ready to serve, remove the cocktail sticks, slice the bragjoli in half and serve with the gravy. Garnish with parsley. You can serve with some boiled potatoes.

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