Goan Beef Rolls ( Beef roulade / Beef olives )

 The Goan beef rolls my mother made were filled with a sliver of fresh ginger, a sliver of garlic, a sliver of onion, a piece of potato, a bit of bacon and some fresh green chilly.  These ingredients were tightly wrapped in individual pieces of flattened steak, tied with twine and simmered slowly in a lovely gravy.  The final product was bursting with traditional fresh flavors.  Here is a simple way to prepare and enjoy beef rolls

Note: You can get as creative with these meat rolls as you want.  For younger children create a filling of veggies that they like, and use any smoked meats they prefer like bacon, or European smoked sausage and even our very own Goa sausage.

Ingredients  (for 4 servings)

For the rolls

3/4 pound of beef cut into long thin slices ( my butcher called them chops or cutlets see picture)
4 strips of bacon
1 onion cut in slivers
1 white potato or sweet potato cut in sticks
Garlic minced roughly
ginger minced
1 green chilly seeded and cut in slivers
salt or to taste
pepper to taste

For the curry ( all spices are ground powders)

 
2 onions chopped
3 ripe tomatoes chopped
1 teaspoon ground garlic (or fresh minced)
1 teaspoon ground ginger (or fresh minced)
1 teaspoon chilly powder (reduce if powder is extremely hot)
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander
1/4 teaspoon clove
1/4 teaspoon cinnamon
 Juice of one lime

Method

For the rolls

Keep all the ingredients ready before beginning the rolls.  Cut all vegetables that you will be using for the stuffing.  Line your work space with newsprint so that you can conveniently push organic waste (peels etc.) off you cutting board onto the paper. 

Lay your beef strips on your cutting board. I had 2 long strips.

Salt and pepper the beef lightly

Arrange the bacon across the strips of beef. Trim to fit if needed

Arrange the cut vegetables along the length of the strip as shown.

Starting with the side closest to you tightly wrap the beef to form a roll over the ingredients.

Using a sharp knife carefully cut the long roll into dainty bite-size rolls just slightly over an inch.  I got 16 pieces in total. Keep to one side.

Prepare the curry.

Chop any remnants of bacon from the rolls and the remaining 2 full strips into small pieces.  Heat a  pan and add the bacon.

Fry the bacon until all the oil is released and the bacon is cooked but not totally crisp.

Add the onions and cook till transparent and soft.

Add the tomatoes and all the spices.  Cook for a few minutes till blended.

Add half a cup of water and cook on medium heat until the tomatoes have formed a rich thick sauce.  Watch and stir occasionally  to make sure the curry does not dry, stick to the bottom or burn.

Gently lay the rolls seam side down in the hot curry.  

Cover and cook on low to medium heat until the meat  rolls are cooked.  Add the lime juice and mix by shaking the pan gently.  Taste to see if more salt is needed or more lime juice.  Serve and enjoy with rice or pao.

Nutrition Information (approximate per serving)
Calories 202.1/ Fat 6.6 g/ carbohydrates 12.9g/ protein 23.0g