3 or 4 pounds of flan steak very thin and with rectangular angles if posible
2 large sliced onion
2 cloves garlic
2 medium tomatoes, peeled and chopped
1 tablespoon vinegar1 cup bread crumbs
2 tablespoons chopped parsley
1 pound ground pork2 tablespoons oil
1 beer1 bouquet garni (bay leaf, thyme and parsley)
1 cup brothTie wireSalt and pepper to taste
1) The night before adobe the flank steak with a grind of the onion, garlic and tomatoes mixed with vinegar, salt and pepper.
2) At the time of preparation, drain the meat and spread.
Combine the marinade with the bread crumbs, eggs, parsley and pork.
Stir well and check seasoning.
About then a layer of meat with this mixture and roll up.
Sew the ends and tie.
3) Heat oil and brown meat well it everywhere.
Add beer, broth and herbs.
Bring to a boil over high heat, reduce heat, cover and turning occasionally, cook for 2 and 1 / 2 to 3 hours.
Cool the meat and cut into slices.
Degrease the sauce and serve hot.