Beef Olives (Bragoli)

Today I decided to make justice to my country Malta. I am cooking a traditional Maltese dish. For some reason they are called beef olive. But they have absolutely nothing to do with olives. Basically it's frying steak , wrapped up and stuffed. It is cooked into a sort of stew.
It involves a bit of work to do it, but it is a good way to cook a cheap cut of meat. Well if you'd just fry it would be too tough to eat most of the times. At Least like this as it's cooked slowly , it has a much better bite to it! This is originally a Maltese recipe but there is also an Italian version to it.

Beef Olives (bragoli)

Ingredients

For the stuffing

6 slices of frying steaks (you could also use rump steak) But it works absolutely fine with frying steaks
250g of minced beef
3 rashers of streaky bacon
2 hard boiled eggs
1 grated carrot
4 handfuls of breadcrumbs. ( use fresh or a bit older bread works fine)
1 tsp mixed herbs
Some chopped parsley
Seasoning

For the sauce

1 big onion
3 cloves of garlic
1 tbsp tomato puree'
4 ripe tomatoes peeled and chopped
1 cup peas
1 large carrot chopped
4 small potatoes diced
A splash of Worcester sauce
2 bay leaves
beef stock ( enough to cover 2/3 )
A splash of red wine (optional)
2 tbsp bisto gravy granules

Preparation Time: Up to an hour
Cooking time : Up to an hour
Total Time : 2 hours

Method

First thing start buy putting your eggs in some boiling water and cook till hard. Leave for about 5 minutes . You need them hard boiled. Get all the ingredients of the stuffing ready. Mix it all together in a bowl . Combine well . Now get a bit of cling film, and on a wooden chopping board , put your meat , cover with the clingfilm and flatten as much as you can. Buy doing this to the meat, it will cook quicker as you larger the surface area . Be careful not to tear the eat otherwise you won't be able to roll it, and you will loose the filling from it.
When the meat is nice and flat , put about two spoon fulls of the stuffing and roll it into a sort of sausage. First fold a little the end and then roll it, so you secure all the filling tightly. Now you want to use some string to tie then up or toothpicks maybe. I used toothpicks. You should have around six beef olives in all. Now in a big frying pan, brown  the meat all over and set aside.
Now in the same pan soften the onion, and then add all the vegetables to the pan, some Worcester sauce, tomato paste and the stock. Bring to a boil and simmer for five minutes, and return the meat to the pan. Now cover and leave to cook on a low heat for 30 minutes. Keep an eye on it just to make sure it won't catch. Uncover and leave to cook for another 30 minutes. Towards the last ten minutes add the peas. Stir in some bisto granules until it's thick enough to your consistency. About two teaspoons. Dish up in a bowl , serve with some crust bread.