Beef wraps

Directions

1. Cook chopped bacon until crisp; set aside. Blanch carrot; set aside.

2. Cut onion in half then slice into quarter inch slices; set aside. In a large fry pan cook the beaten eggs. Don’t scramble the eggs, let them cook as one large thin sheet. You may have to cook the eggs in two batches depending on the size of your pan.You can add a bit of grated cheese and milk to the beaten eggs before cooking to add flavor and fluffiness.

3. Slice the cooked egg into half inch wide strips; Set aside. Season steaks with salt and pepper.  Top each steak with a layer of each ingredient starting with the egg, then bacon, then carrots and peas.

4. Roll the beef and fillings up into a roll and secure meat with toothpicks to prevent unrolling. Brown the beef rolls on all sides in oil (or the fat left over from cooking the bacon).

5. In a pot large enough to accommodate all beef rolls, combine onions, garlic, tomato paste, paprika, grape juice and one cup water; mix well to dissolve the tomato paste. Add beef rolls to pot; bring mixture to a boil then reduce heat to low, cover and cook until beef is tender and cooked through.

6. Adjust seasoning by adding salt and pepper to taste. Turn off heat; remove bay leaf; move beef rolls to a platter.

7. Blend remaining liquid and onion mixture until it becomes a smooth sauce. For a thicker sauce, return blended mixture to the pan, add 1 T bread crumbs and cook over medium heat until thickened.

8. Top beef with sauce. Garnish with the basil and parsley chiffonade.  Serve with your favorite side dishes.

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