Ingredients
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800 g thin (4 large or 8 smaller) Beef steaksRolls
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SaltRolls
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PepperRolls
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4 OnionsRolls
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80 g, diced BaconRolls
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60 g Salted anchovies or sardinesRolls
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40 g CapersRolls
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1 tablespoon anchovy oilRolls
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3 tablespoons, finely chopped Fresh parsleyRolls
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1 tablespoon OilRolls
Directions
1. Mix Onions, Bacon, Anchovies, and Capers
Dice the onion and bacon, and finely chop the anchovies and capers. Combine these ingredients in a bowl with chopped parsley and anchovy oil.
2. Tenderize the Meat
Use a meat mallet to pound the steaks until they are very thin.
3. Stuff the Steaks
Season both sides of the steaks with salt and pepper, then fill each steak with a handful of the onion and bacon mixture. Fold in the sides of the steaks and roll them tightly. Secure the rolls with toothpicks, skewers, or kitchen twine.
4. Brown the Rolls
Heat vegetable oil in a large pan or pot and brown the rolls on all sides. Remove the rolls and set them aside, reserving the cooking liquid for the sauce.
5. Sauté Onions for the Sauce
In the same pan or pot used for the rolls, sauté the chopped onion.
6. Add Broth
Add the broth and bring it to a boil. Then, stir in the reserved cooking liquid from the beef rolls. If you have any remaining filling, you can also add it to the pot.
7. Simmer the Rolls in the Sauce
Return the rolls to the pot and simmer for about 1 hour, or until the meat is tender. Check the tenderness with a fork; the rolls should be quite tender and the fork should easily go through the meat.
8. Remove the Rolls
Once the meat is tender, remove the pot from the heat and transfer the rolls to a platter. When they are cool enough to handle, remove the toothpicks or other securing methods.
9. Mix Flour and Cream into the Sauce
In a separate bowl, mix sour cream and flour. Add this mixture to the pot and blend with a mixer until smooth.
10. Serve
Serve the rolls in the sauce with pasta or mashed potatoes.
