Ingredients:
For the Beef Rolls:
- 500g thin beef slices (flank or top round)
- 1 small onion (chopped)
- 1 tbsp ground crayfish (optional)
- 1 tsp ground pepper
- 1 bouillon cube
- Salt to taste
- Kitchen twine or toothpicks (to secure the rolls)
For the Tomato Sauce:
- 5 medium tomatoes (blended)
- 2 red bell peppers (blended)
- 1 scotch bonnet pepper (blended)
- 1 onion (blended or finely chopped)
- 2-3 tbsp vegetable oil
- 1-2 bouillon cubes
- Salt to taste
- 1 tsp thyme
- 1 tsp curry powder (optional)
- 1/2 cup beef stock (or water)
Instructions:
1. Prepare the Beef Rolls:
- Pound the beef slices gently to tenderize and flatten them.
- In a bowl, mix the chopped onions, crayfish, ground pepper, bouillon cube, and salt.
- Place a small amount of this mixture on one end of each beef slice and roll it tightly.
- Secure the ends with kitchen twine or a toothpick.
2. Cook the Rolls:
- Place the rolls in a pot, add a little water and cook for about 15–20 minutes until partially done.
- Remove and set aside. Reserve the stock for later use.
3. Make the Tomato Sauce:
- Heat oil in a pan, add the blended tomato, pepper, and onion mix.
- Fry until the mixture thickens and the oil floats to the top (about 15–20 minutes).
- Add thyme, curry, bouillon cubes, salt, and the reserved beef stock. Simmer for 5 minutes.
4. Combine and Finish:
- Add the beef rolls to the sauce.
- Simmer for another 10–15 minutes until the beef is fully cooked and infused with the tomato flavor.
5. Serve:
- Garnish with fresh parsley or scent leaf.
- Serve with rice, yam, or boiled plantains.
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