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Ingredients:
| 1 | kg | bottom round beef, sliced morcon style |
| 2 tbsp | (6pc) | calamansi juice |
| 2 | tbsp | soy sauce |
| 1/2 | cup | MAGNOLIA ALL PURPOSE FLOUR |
| 1 | cup | cooking oil |
| 2 | pc | MAGNOLIA BROWN EGGS, boiled and peeled |
| 3 | pc | PUREFOODS TENDER JUICY CHEESEDOG, sliced in half horizontally |
| 4 | strips | PUREFOODS CLASSIC HONEYCURED BACON |
| 1 pc | (80 g) | carrot, cut into strips |
| 2 | pc | whole pickles, cut into strips |
| 1/2 pack | (of 160 g) | MAGNOLIA CHEEZEE, grated |
| 1 pc | (70 g) | red bell pepper, cut into strips |
| 1 pc | white onion, cubed | |
| 3 | cloves | garlic, chopped |
| 2 | pc | laurel (bay leaf) |
| 2 cups | (500 g) | tomato sauce |
| 2 | cups | water |
Procedure:
1. Marinate beef in calamansi and soy sauce for 30 minutes. Drain but reserve marinade.
2. Place beef on a flat surface and arrange stuffing ingredients on one side. Roll beef to enclose stuffing and secure with a string. Dredge in flour then fry roll in hot oil until all sides are well browned. Set aside.
3. In a pan, heat 2 tbsp used oil and sauté onion and garlic. Add beef roll, laurel, tomato sauce, water, and marinade. Cover and simmer for 45 minutes or until tender.
4. Remove string from beef roll. Slice and arrange on a platter, and then pour sauce on top.
Makes 8 servings.
(Yield: 16 slices/2 slices per serving)
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