Rolitos (Gibraltarian Beef Rolls)
This meal is traditionally served with mashed potatoes. There is an alternative method made with a tomato sauce instead of brown gravy.
Source and licence
"Rolitos (Gibraltarian Beef Rolls)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rolitos_(Gibraltarian_Beef_Rolls), revision 4516426), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rolitos_(Gibraltarian_Beef_Rolls)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516426
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 8 slices thinly sliced veal
- 4 slices of ham, cut in halves
- 2 hard boiled eggs, cut into quarters
- 8 olives (con morrones—stuffed with peppers), cut in halves
- 1 crushed or chopped garlic clove
- 1 chopped onion
- 1 cup beef stock
- Salt
- Pepper
- Gravy powder (as required)
Method
- Lay out one slice of veal on worktop; place on it half a slice of ham, quarter egg and 2 olive halves.
- Carefully roll up the veal to make a package or roll with everything inside. Use two toothpicks to hold the roll together.
- Place rolls on a plate and store in a cool place or fridge.
- Fry garlic and onions until soft.
- Add stock and two teaspoons of gravy powder and bring to boil.
- Carefully place veal rolls into the boiling mixture, being careful not to break them up.
- Lower heat and simmer until done. If sauce is too thin add gravy powder till the right consistency is achieved.