Beef Morcon



Ingredients

1 kg MONTEREY BEEF SIRLOIN, cut morcon style

2 tbsp calamansi juice

1/2 cup soy sauce

2 pc PUREFOODS TENDER JUICY HOTDOGS, sliced into strips

1 pc large pickle, sliced into strips

1 pc MAGNOLIA BROWN EGG, hard-boiled then sliced into quarters

1 pc small carrot, sliced into strips

3 tbsp MAGNOLIA ALL PURPOSE FLOUR

1/4 cup MAGNOLIA NUTRI-OIL

1 cup chopped white onions

1 tsp minced garlic

1 cup chopped red and green bell peppers

enough water to cover

1 pc bay leaf

2 tbsp tomato paste

1 (85 g) can PUREFOODS LIVER SPREAD

iodized fine salt and pepper to taste

Procedure
  1. Marinate beef in calamansi juice and soy sauce for at least 3 hours in the refrigerator. Reserve marinade.
  2. Arrange hotdogs, pickle, egg and carrot on marinated beef. Roll neatly then secure with a string.
  3. Dredge meat roll in flour then brown in oil. Remove from pan.
  4. In the same pan, sauté garlic and onions. Add bell peppers, water bay leaf and marinade. Return meat and cook covered, stirring occasionally over low heat until beef is tender.
  5. Add tomato paste and liver spread. Season with salt and pepper. Cook for another 5 minutes. Slice and serve with sauce.

Makes 8 to 10 servings.

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