Prego roll

Prego rolls

Recipe from: 7/1/2007 12:00:00 AM
Preparation time: 20 mins
Cooking time: 20 mins
 
This Prego roll in a garlicky marinade is a great picnic meal.
 
 
 

Ingredients

 
  • 200
    g
    4 portions of rump steak (each)
  • 30
    ml
    olive oil
  • freshly ground black pepper
  • 5
    ml
    sugar
  • 1
    packet of rocket leaves
  • 4
    Portuguese rolls
  • For the marinade
  • 15
    ml
    oil
  • 1
    onion, chopped
  • 1
    red pepper, finely chopped
  • 6
    plump cloves garlic, sliced
  • 1
    ml
    ground paprika
  • 125
    ml
    dry white wine
  • salt and freshly ground black pepper to season
  • freshly ground black pepper
Servings: Change Serving
 
 

Method

 
To prepare the marinade
Heat the oil and saute the onion with the red pepper until soft.
Add the garlic and stir-fry for another minute.
Add the paprika and white wine and set aside to cool.
Marinate the meat in the cooled marinade for at least two hours or, preferably, overnight.

Remove the steak from the marinade and fry it in the olive oil, in a hot frying pan, until done to your preference.
Season with salt and freshly ground black pepper.
Remove the meat from the pan, keeping it warm.
Add the marinade to the pan along with the sugar and cook until the sauce starts to thicken.
Season to taste.
Place a piece of steak and some rocket leaves in each bread roll, and top with a spoonful of sauce.
 

Read more on: shallow-fry beef
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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