1/2 kg of soft coxão in a steak
1 onion grated
1 garlic clove, crushed with pepper and salt
1 large grated carrot
100 grams of sliced champignon mushrooms
1/2 tablespoon of soy sauce
2 tablespoons of butter
green onions in very thin rings
Salt and pepper to taste
1/2 bunch spinach (leaves only)
100 grams of sliced ham
200 ml of beef broth
200 ml of red wine
Preheat the oven.
Beat the steak until it gets a homogeneous thickness. Season with garlic and onion. Reserve.
Saute the carrots in the butter until soft, add the mushrooms and season with the soy sauce, salt and pepper. Remove from heat, add green onions and let cool.
Arrange the spinach over the meat, place the ham and the sautéed vegetables. Roll and tie.
Brush the meat with the lemon juice and grind some pepper over it.
Add the beef stock and wine and season with salt and pepper.
Bake over high heat, in a roasting pan greased with olive oil, basting with the wine sauce from time to time, until golden brown. Remove from the pan and keep warm.
Put the roasting pan on the fire and drizzle with a little wine.
Pass this sauce through a sieve.
Bring the flour and butter to a low heat, wait for it to brown, add the sifted sauce and let it refine and mix the flavors.
Correct seasoning if necessary.
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