1 kilo beef rib eye of round, whole, sliced into flat sheet, 1/2 inch thick
3 tbsp calamansi or lemon juice, fresh
1/2 cup soy sauce
1/2 tsp. black pepper
1 pc. small carrot, sliced into strips
1 pc. large pickle, sliced lengthwise into strips
3 pc. hard-cooked egg, sliced into quarters
2 pc hot dogs, sliced into strips
3 tbsp. flour
1 cup white onions, chopped
1 cup red and green bell peppers, chopped
Water to cover
1 pc. Bay leaf
2 tbsp. tomato paste
1 can liver spread
1/4 cup cooking oil
Salt and pepper
Marinate beef in calamansi juice and soy sauce for at least 3-4 hours in the refrigerator.
Arrange strips of pickles, carrots, hot dogs, and eggs on the marinated beef.
Roll the beef, keeping the filling in the center, tie with a string then dredge in flour.
Reserve marinade for later use.
Heat the cooking oil in the pan and fry the beef over high heat until color turns medium brown.
Use casserole*, saute garlic and onions, add bell pepper, water, bay leaf and marinade. Return meat and cook covered, stirring occasionally over low heat until beef becomes tender.
Add tomato paste and liver spread.
Season with salt and pepper, cook for another 5 minutes.
Slice, place in a serving dish and add the sauce.
It takes 2 hours cooking using ordinary casserole and 30 minutes if a pressure cooker is used.