Meat roll-ups are a traditional dish highly valued in various regions due to its versatility and flavor. Its origin dates back to European cuisine, where stuffed or wrapped meats were prepared to preserve juices and enhance flavors. In Latin America, this dish has adopted different variations depending on the country. For example, in Mexico it is common to find versions known as "rollitos de carne," while in Argentina and Uruguay they are simply called "matambre arrollado." In other countries like Colombia and Venezuela, "rollos de carne" are usually served with typical sauces and local side dishes, reflecting the region's rich culinary diversity.
This type of recipe stands out for its simplicity and the possibility of incorporating different ingredients for stuffing or as sides, making it an ideal option for family gatherings or special celebrations. Furthermore, its cooking method allows for the use of different techniques, from pan-searing to pressure cooking, which guarantees tender and flavorful meat in every bite.
How to prepare easy Meat roll-ups
To begin, trim the separable fat from the steak and remove the bone.
Pound the steak with a meat mallet or a plate to tenderize it.
Cut the steak into strips approximately 1 inch wide and 4 inches long.
Trim the excess fat from the bacon to make rolling easier.
Place the bacon slices over the steak strips and roll each one up, securing them with small wooden toothpicks so they don't open during cooking.
Brown the roll-ups slowly in hot oil using a large skillet, to achieve a crispy exterior texture.
Remove the roll-ups and place them in the pressure cooker.
Add the onion soup mix and 2 cups of water to the skillet, cooking over low heat for 3 minutes while scraping the browned bits from the bottom to take advantage of all the flavor.
Pour this liquid over the roll-ups in the pressure cooker.
Pressure cook at 10 pounds for 10 minutes so the meat becomes soft and juicy.
Remove the roll-ups to a warm serving plate.
Combine the cornstarch with 1/2 cup of water, mixing until you get a homogeneous mixture without lumps.
Add this mixture to the liquid left in the pressure cooker and cook over low heat, stirring constantly for 3 to 4 minutes or until it thickens and reaches the desired consistency.
Pour the thickened sauce over the already served roll-ups.
Finally, garnish with fresh parsley and cherry tomatoes to add a touch of color and freshness to the dish.
The main ingredients you will need are: beef steak, lean beef bacon, cooking oil, onion soup mix, water, cornstarch, parsley, and cherry tomatoes.
