Maltese Beef Olives (Bragioli — Stuffed Beef Rolls)
Method
Prepare Stuffing: In a medium bowl, thoroughly mix the extra-lean minced beef, minced garlic, chopped parsley, and chopped hard-boiled egg with a pinch of sea salt and black pepper.
Roll Bragioli: Divide the stuffing evenly across the four thin beef steaks, roll them up tightly to enclose the filling, and secure each roll firmly with kitchen twine or cocktail sticks.
Sear Meat: Heat the extra virgin olive oil in a deep, non-stick pan over a medium-high heat and sear the beef rolls for 3–4 minutes until browned on all sides, then remove them temporarily.
Simmer Sauce: Sauté the red onion in the same pan, deglaze with red wine, then add the chopped tomatoes and beef broth. Return the beef rolls to the pan, cover, and simmer gently on low heat for 40 minutes.
Nutritional Insight: This structural, pure-protein double matrix of lean steak and egg-enriched minced beef maximises lean muscle mass preservation while keeping blood glucose perfectly flat to extinguish mid-day food noise. Culinary Hack: Ask your butcher for top-side beef sliced specifically for bragioli, or place the steaks between two sheets of baking paper and flatten them firmly with a heavy frying pan to ensure uniform, rapid cooking.
Nutrition Facts
Per serving
