Steak with vegetables and sugo sauce

Preparation Method

Meat: clean the steaks, place them in a bowl and season with Soya Canola Oil, garlic, beef stock, vinegar, pepper and bay leaf. Set aside. While the meat is marinating, remove the thickest parts of the leeks and cut the rest into thin slices. Heat the Soya Canola Oil in a frying pan, add the leek slices, season with a little salt and let them wilt just a little. Assembly: lay out the steaks on a flat surface and place a carrot stick, a zucchini stick, some leek, a little onion, salt and oregano in the center. Roll up like a roulade, tucking the ends in from the start. Close with toothpicks. Once all the rolls are ready, heat the remaining Soya Canola Oil in a pressure cooker and fry the rolls little by little.

Sauce: in that same pan, just add all the leftover vegetables and the marinade and sauté. Add the rolls, the tomato sauce and water up to halfway up the rolls. Close the pressure cooker and, when it starts to whistle, turn the heat down to low and cook for 30 minutes. Turn off the heat, cool the pot, open it and, if necessary, correct the salt and the amount of sauce by adding more water to the steaks. Cook with the pan open until the meat is tender and the sauce is full-bodied.

Polenta: dissolve the cornmeal in 2 cups of water. Bring the remaining water to the boil in a saucepan with the chicken stock. As soon as the water starts to boil, turn down the heat and add the dissolved cornmeal mixture, stirring constantly to avoid lumps. Cook over a low heat, stirring constantly, for about 30 minutes. Serve with the steaks and sauce.