Vegetable stuffed beef rolls
September 9, 2003
Filed under Purely experimental
I haven’t cooked this dish in years. The last time I did, I had not yet met the man who would be my husband.
This dish was inspired by the traditional morcon. The procedure is similar, except that the filling are vegetable sticks–carrots and celery–and spicy sausages. Tender cuts of beef like sirloin or top round are used for morcon. The rolled beef is browned in oil and sliced. Morcon is an excellent dish if served at the right temperature. Otherwise, the beef dries up. Moreover, morcon cannot stand reheating.
When I first cooked my beef rolls, it was for dinner party with cousins, aunts and uncles. I was still in law school and that was probably the first time that the “public” became aware that I could cook. Which I found strange since most people knew that my mother couldn’t tell soup from sauce, so whom did they think was doing the cooking?
While I was stuffing the beef at midmorning yesterday, my older daughter started complaining that there wouldn’t be enough–something she never says if the food did not look interesting to her. I told her there would be–beef rolls always look less than the actual amount until they are sliced and served. Well, there was enough. And, there were no leftovers unless you count the tablespoon or so of sauce.
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Comments
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In focus
Thanks for this recipe - I am using this dish and it’s technique for my exam, and it should get me a “B” grade at least! Thanks!