Niños Envueltos
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Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
6 pieces
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Calories
279 kcal
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Course
Main Course
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Cuisine
Argentinian
Niños Envueltos
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Ingredients
- 6 beef steak large thin cuts
- 2 carrot cut into thin julienne
- 2 green onions , thinly sliced
- 2 oz. lardons , cubed fatty bacon
- 2 tablespoons parsley flat-leaf, finely chopped
- 2 egg cut into small pieces (optional, hard-boiled
- salt
- black pepper
- plain flour
- 6 tablespoons vegetable oil
- For the sauce
- 1 onion , grated
- 6 shallot sliced
- 4 cloves garlic , minced
- 2 cloves
- 1 tablespoon tomato paste
- ¾ cup white wine
- ¼ cup beef stock (or vegetable stock)
- 5 tomato peeled, seeded and diced
- 1 teaspoon oregano dried
- ¼ teaspoon nutmeg freshly grated
- salt
- black pepper , freshly ground
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
Material
- meat tenderizer
- Toothpicks
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.
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