Ingredients
Units
- 1 fine chopped onion
- 8 small flank steaks (I cut 4 big ones in half), in the USA you could also buy top sirloin (you can order them as for Milanesa)
- 1 carrot in 8 long pieces
- 4 chard leaves without stem or spinach
- 1 zucchini, 8 pieces and the rest minced or celery or green pepper
- 1 cup of vegetable broth or water
- 1 cup of tomato sauce
- 500 grams of sliced mushrooms
- oregano, salt, and pepper
- toothpicks
Instructions
- In a large skillet over medium heat, cook the onion with a couple of tablespoons of broth, occasionally stirring until browned, 5-8 minutes.
- Season with salt and pepper. To assemble the meat rolls, place the steaks flat on a board. Place a chard leaf, a piece of zucchini, carrot, and roll closed with two toothpicks.
- Brown the meat rolls for 3 minutes per side. Add the broth to the tomato sauce and stir. Sprinkle with oregano—cover and cook for 15 minutes.
- Add the mushrooms and zucchini. Continue cooking for 5 minutes.
- Remove the toothpicks before serving. Serve hot with rice or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Beef
- Method: Stove cooked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 230
- Sugar: 8.5 g
- Sodium: 836.1 mg
- Fat: 6.5 g
- Saturated Fat: 2.5 g
- Carbohydrates: 14.6 g
- Fiber: 3.8 g
- Protein: 30 g