A Journey Around the World... Through Food

As some of you may have read I am now doing Flexible Diet, which means I eat everything as long as I stay within a certain amount of macronutrient (Protein, Fats, Carbs).

Since my meal plan includes everything I want to eat, I have started a journey around the world.
Today's dinner main course was from Argentina.

The meat stuffing was something I could have eaten by itself. The texture was incredible a little crunchy from the pancetta and the bell pepper and freshness from the parsley. I rate this dish a 10, not only because it was very tasty but it can be made using a much cheaper meat.
If flank steak is not within budget or you don't feel like going to the supermarket for flank steak then a great option is to use ground beef. I would use more as a stuffed meatloaf but you can do it as stuffed meat patties.
Enjoy!

Here is picture and recipe

Niños Envueltos
Provided by Seashells & Sunflowers
Makes 6 servings
Ingredients
12 slices (¼-inch thick) beef round (nalga) – about 3 lbs.
12 oz. pancetta, medium dice
¼ c. diced onion
¼ c. diced red pepper
¾ c. finely chopped fresh flat-leaf parsley
8-10 small cloves garlic, minced
1 c. plain breadcrumbs
2 c. finely shredded reggianito or parmesan cheese
1 tsp. ají molido or crushed red pepper flakes
1 egg
3 Tbsp. milk
Salt and freshly ground black pepper to taste
2 Tbsp. vegetable oil
Your favorite recipe for tomato sauce (known as tuco in Argentina) or a jarred tomato sauce
Directions
Place one or two slices of beef between sheets of plastic wrap, and pound with a meat mallet until very thin, about 1/8-inch thick. Remove the plastic wrap, and repeat with the remaining meat slices. Set the beef aside.
Sauté the pancetta in a medium skillet over medium heat until well browned and a good deal of fat has rendered out. Transfer the pancetta to a paper-towel lined plate, and remove all but one tablespoon of the drippings from the skillet. Add onion and red pepper to the skillet; sauté over medium-high heat until vegetables soften and onion turns translucent.
In a medium bowl, combine the pancetta, sautéed onion and red pepper, parsley, garlic, breadcrumbs, cheese, ají molido, egg and milk. Season the mixture liberally with black pepper (additional salt is usually unnecessary because of the salt in the pancetta and the cheese).

Place the pieces of beef on the work surface. Season the beef lightly with salt and pepper, and place about two heaping tablespoons of filling on one end of each slice of beef. Carefully roll up each piece of beef, beginning with the short side, and use toothpicks (or kitchen twine, if preferred) to secure the seam and the ends.

In a large skillet, heat two tablespoons of vegetable oil over medium-high heat and sear the beef rolls, working in batches, until well browned on all sides. Place all of the browned meat in a Dutch oven, adding enough tomato sauce to cover the meat. Bring to a boil, then cover and reduce the heat so that the sauce simmers slowly. Cook the niños envueltos in the sauce, stirring occasionally, for about one hour or until the meat is tender. If the sauce thickens too much during this time, thin it out by adding a little water, as needed.
Remove the toothpicks from the niños envueltos, and serve over rice or with a side of potatoes and a simple green salad.

Recipe from http://www.asadoargentina.com/ninos-envueltos-stuffed-meat-rolls-2/

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