700g beef sirloin (sliced about 1/4 inch thick, you may request the butcher to do this for you)
4-6 pcs Pork Sausage/ Frankfurter cut into strips
2 hard boiled eggs, quartered each
2-4 whole pickles cut into strips
4 carrot sticks
cheese slices (sticks)
200g tomato sauce
85g liver spread (1 small can)
1/2 cup grated cheese
beef broth (or beef cube dissolved in about 500ml of water)
1/2 cup crushed pineapple – for a twist!
2 bay leaves
ground peppercorn , to taste
2 tbsp oil
¼ cup calamansi juice
2 tbsp soy sauce
4 cloves crushed garlic
Pound meat to flatten with a mallet or flat size of a cleaver. Flatten to make a sheet like meat and even out.
Combine all marinade ingredients. Marinate beef at least 2 hrs or more.
Remove beef from marinade.
Place the meat in a flat surface, then layer the stuffing – hotdogs,carrots, eggs and pickles in one side. Roll the meat once, then layer with cheese sticks. Roll again.
Secure the meat with a string. I made two rolls with the ingredients above, if you want a bigger and thicker rolls, you can make just one beef roll instead, or use about a kilo of beef (I used only 750g).
Dredge Beef roll into flour.
Heat the oil in a pan. Brown the beef roll. Set aside.
In the same pan, add the tomato sauce, liver spread, crushed pineapple. Let it boil.
Add the broth and bay leaves.
Add the beef rolls, grated cheese and peppercorn. Cover and simmer for 1 to 2 hrs.
*No need to add salt since the cheese gave enough flavor. No need for cornstarch since the sauce is thick already. Reduce the sauce as preferred.
When cooked, remove the rolls from the pan. Let it cool down for about 5 minutes, remove strings then slice. Serve in a plate with the sauce. Garnish.