0 (0)


Beef rolls

Beef rolls
Ricardo DeAratanha / Los Angeles Times

The cuisine of Goa: It's the great, undiscovered regional Indian cooking -- because it's not a restaurant cuisine. Maybe your curiosity has been piqued by references to "Goan spices" popping up on menus in trendy restaurants. Or maybe you've seen ... Read more

Total time: 1 hour, 45 minutes | Serves 6


  • 4 ( 1/2-pound) Milanesa steaks (also called "beef round-tip steaks, cap off")

Step 1Pound the steaks to flatten them into pieces about one-fourth-inch thick. Form the casings for 2 rolls by laying the steaks flat in pairs, slightly overlapping. Set aside.

Chile paste

  • 5 dried red chiles, or 1 tablespoon paprika combined with 1/2 teaspoon cayenne pepper
  • 12 cloves garlic
  • 1 (1-inch) piece of ginger root, peeled and roughly chopped
  • 1/4 cup white vinegar
  • 1 teaspoon salt

Step 1Stem the chiles. In a food processor, grind the chiles, garlic, ginger, vinegar and salt to make a paste. Divide the mixture into two parts. Set aside.


  • 1 1/2 cups finely chopped white onion
  • 1 serrano chile, seeded and chopped fine
  • 1/2 cup chopped cilantro
  • 3 tablespoons lime juice
  • Dash salt
  • Half of the chile paste
  • 3 hard-cooked eggs, quartered
  • 6 ounces chorizo, casing removed

Step 1Place the onion, chile and cilantro in a bowl. Add the lime juice and salt and stir.

Step 2Spread the chile paste on one side of the steaks.

Step 3Spread the onion-cilantro mixture in a line lengthwise down the center of each pair of steaks. Place the quartered eggs and chorizo on top.

Step 4Roll the steaks tightly around the filling, tucking in the ends. Secure with thread or toothpicks. Set aside while making the sauce.


  • 3 tablespoons oil
  • 1 1/2 cups onion, chopped
  • 1 (3-inch) piece cinnamon stick
  • 6 whole cloves
  • 1/2 teaspoon cumin seeds
  • 2 large tomatoes, diced (about 2 cups)
  • Half of the chile paste

Step 1For the sauce, heat the oil in a 12-inch skillet. Add the onion, cinnamon, cloves and cumin seeds and cook 2 minutes on medium heat. Add the tomatoes and cook until soft. Stir in the reserved chile paste.

Step 2Place the beef rolls in the pan and cook 5 minutes. Add 1 cup water and bring to a boil. Lower the heat, cover and simmer until the meat is tender, about 45 minutes. This will allow the chorizo to cook completely.

Step 3Lift the rolls from the sauce and let cool slightly. To serve, slice into rounds. Spoon the sauce onto a flat serving dish and arrange the slices on top.

Note: This dish of pounded steaks rolled around a spicy sausage filling is one that Rose Nair and her sister Nalini Viegas make for special occasions.


Grilled swordfish skewers with chermoula sauce
Grilled swordfish skewers with chermoula sauce

Boeuf a la ficelle
Boeuf a la ficelle

Buttermilk fried chicken
Buttermilk fried chicken

Three-cabbage coleslaw
Three-cabbage coleslaw

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Palazzio's macaroni and cheese
Lamb Shank Carbonnade
Kalbi Rib-Eye Steaks
Turkey Schnitzel