Niños Envueltos

Name: Niños Envueltos
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6 pieces
Ingredients: 6 large thin beef steaks; 2 carrots; 2 green onions; 2 oz. lardons; 2 tablespoons finely chopped flat-leaf parsley; 2 hard-boiled eggs; salt; pepper; plain flour; 6 tablespoons vegetable oil; For the sauce; 1 onion; 6 shallots; 4 cloves garlic; 2 cloves; 1 tablespoon tomato paste; ¾ cup white wine; ¼ cup beef stock; 5 tomatoes; 1 teaspoon dried oregano; ¼ teaspoon freshly grated nutmeg; salt; black pepper; 1 tablespoon brown sugar; 2 tablespoons vegetable oil; meat tenderizer; Toothpicks

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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings
6 pieces
Calories
279 kcal
Course
Main Course
Cuisine
Argentinian

Niños Envueltos

Travis Saunders

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Ingredients

Servings

6 large thin beef steaks
2 carrots , cut into thin julienne
2 green onions , thinly sliced
2 oz. lardons , cubed fatty bacon
2 tablespoons finely chopped flat-leaf parsley
2 hard-boiled eggs , cut into small pieces (optional)
salt
pepper
plain flour
6 tablespoons vegetable oil
For the sauce
1 onion , grated
6 shallots , sliced
4 cloves garlic , minced
2 cloves
1 tablespoon tomato paste
¾ cup white wine
¼ cup beef stock (or vegetable stock)
5 tomatoes , peeled, seeded and diced
1 teaspoon dried oregano
¼ teaspoon freshly grated nutmeg
salt
black pepper , freshly ground
1 tablespoon brown sugar
2 tablespoons vegetable oil

Material

meat tenderizer
Toothpicks

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Instructions

Meat rolls

Spread the steaks out on a work surface and flatten them using a meat tenderizer. Season with salt and pepper.
Sprinkle with chopped parsley and arrange pieces of carrots, slices of onions, lardons, hard-boiled egg (optional) and season with salt and pepper.
Sprinkle the surface very lightly with flour.
Roll the steaks well wrapping the stuffing and close them with two toothpicks to prevent them from opening during cooking.
Roll them in the flour and tap them to remove the excess flour. Set aside.
Heat 6 tablespoons of oil in a non-stick Dutch oven over medium heat.
Lightly brown the niños envueltos on both sides and remove them. Set aside.

Sauce

Heat the same Dutch oven, where some oil should remain, over medium heat.
Add the garlic cloves, onion and shallots.
Brown for 2 minutes, stirring constantly and gradually adding the 2 tablespoons of oil.
Add dried oregano, cloves, tomato paste, beef or vegetable stock and white wine.
Mix and add the diced tomatoes.
Season with salt and pepper and add the brown sugar and nutmeg.
Cover and cook for 1 minute.
Add the niños envueltos, cover and cook over medium to high heat for 2 minutes.
Lower the heat and simmer for 35 minutes over low to medium heat.
Serve with mashed potatoes or stewed, baked or sautéed potatoes.
Sprinkle with fresh parsley before serving.