Meat Rolls

For the filling, dice the onion and sauté it in vegetable oil. Chop the egg and mix it with the onion.

For the meat mixture, soak stale bread in water. Once softened, pass it through a meat grinder together with the meat.

Mix the meat mixture well, season with salt and pepper, and beat it. Shape into patties and place about 1 tablespoon of filling in the center of each one.

Coat the meat rolls in breadcrumbs and pan-fry in vegetable oil until golden brown. Then bake in the oven for 5 minutes at 350°F.

For the sauce, spread flour on a dry skillet and toast it until it turns a light cream color.

In another pan, sauté the diced onion until translucent. Add the grated carrot and cook until softened.

Add tomato paste to the vegetables. Cook until the fat turns orange.

Dilute the toasted flour with broth. To avoid lumps, make sure the flour and broth are at the same temperature.

Add the sautéed vegetables to the diluted flour. Bring the sauce to a gentle simmer and cook for 30 minutes.

Season the sauce with salt and pepper. Blend everything until smooth, then strain it and stir in butter.