Moroccan-Style Beef Roulades
with Golden Raisins and Almonds
|Saturated Fat Acids||4.3 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Cut the pepper into quarters, remove seeds, rinse and cut into thin strips.
Finely chop the raisins and almonds separately.
Stir together the tomato paste and harissa until smooth.
Place beef slices on a work surface, season with salt and spread with the harissa paste.
Sprinkle raisins and almonds on top, then lay the pepper strips crosswise on each beef piece.
Roll up the meat firmly and seal with toothpicks.
Peel the onions and garlic and finely chop.
Heat the oil in a deep frying pan or in a Dutch oven over medium-high heat. Dredge the roulades in flour, shaking off excess, and cook until meat is browned all over. Remove from pan.
Add the onions and garlic to the pan and sauté over medium heat until translucent, stirring, about 1 minute.
Return roulades to the pan. Add canned tomatoes and the sherry and bring to a boil.
Cover and simmer over medium until cooked through and flavors have developed, 70-80 minutes.
Remove the roulades and season the sauce with salt and pepper. Serve immediately.