Maltese-Inspired Stuffed Beef (Bragioli)

In a bowl, combine the minced pork, chopped bacon, grated onion, minced garlic, breadcrumbs, salt, pepper, and ground coriander. Mix everything well until evenly incorporated.

Lay each slice of beef flat on a clean surface. Place a spoonful of the filling mixture onto each slice, spreading it out slightly. Place a quarter of a hard-boiled egg on top of the filling.

Carefully roll each beef slice around the filling, tucking in the sides as you go to secure the filling inside. Use kitchen twine or toothpicks to hold the rolls together.

Heat a bit of oil in a large skillet over medium-high heat. Place the beef rolls in the skillet and brown on all sides to seal in the juices, about 2-3 minutes per side. Remove and set aside.

If you prefer, you can make a tomato-based sauce to simmer the rolls. Add a can of crushed tomatoes, a splash of red wine (optional), salt, pepper, and fresh or dried herbs (like thyme or rosemary) to the skillet. Return the beef rolls to the skillet, cover, and let simmer on low heat for 30-40 minutes, allowing the flavors to meld and the meat to become tender.

Remove the kitchen twine or toothpicks, and serve the stuffed beef hot. This dish pairs well with mashed potatoes, rice, or crusty bread.