Classic Morcon recipe

1 k beef round, cut into 2pcs then each sliced thinly - morcon style
3 tbsp flour
6 cloves garlic, crushed
1 large onion, sliced
2 pouches 250g each DEL MONTE filipino style tomato sauce

Marinade:
2 tbsp calamansi juice
1/4 cup soy sauce
1/4 tsp pepper

Stuffing:
3 shelled hard boiled eggs, sliced wedges
4 chorizo de bilbao, cut into 12 strips
1 carrot, cut into 8 strips
2 pickles, cut into 6 strips
100g cheddar cheese, cut into 6 strips
1 large red bell pepper, cut into strips

Marinate beef for 30 min. Drain but reserve marinade. Divide stuffing for 2 meat rolls. Starting at one end of the meat, arrange stuffing in alternate rows. Roll and tie with string (crocheting thread). Sprinkle with flour then brown all sides in oil. Set aside
Saute garlic and onion. Add beef rolls, tomato sauce, marinade and 1/2 -1 cup water. Simmer for 45mins or until tender. Remove strings

15 servings