Also called Beef Olives.
Bragjoli is a very traditional dish here in Malta, and most Maltese restaurants will serve it. Essentially is is thinly sliced beef that you stuff with different things like mince, bacon, garlic, eggs and other things, then you roll it up, and cook it in red wine usually, but I'm there are variations to the sauce as well.
I made my bragjoli with a Swedish touch and used mustard and philadelphia cheese in my pork mince that I stuffed the beef with, together with fried bacon and parsley.
4 portions of Bragjoli with cauliflower mash:
4 big slices of beef
200 grams of pork mince
Salt and Pepper
2 table spoons of philadelphia cheese
1 table spoon of sweet mustard, not dijon
1 packed of bacon, cut into small pieces and fried.
Parsley, preferably fresh, but I only had frozen
3 dl of red wine
1 beef stock cube
30 grams of butter
½ cauliflower head
½ dl of cream
1 dl of creme fraiche
Mix the pork mince with the cheese, spices and mustard and egg and let it sit for at least 30 mins.
Spread the mix on each slice of beef.
Sprinkle some of the fried bacon on each slice as well.
And some parsley.
Roll each slice up to a roll, and pin it together with a toothpick.
Fry in butter, fry on all sides.
Boil cauliflower in salted water until soft.
Add a generous amount of red wine, a beef stock cube and some salt and let simmer for at least 20 minutes. When you are happy with the taste, add a big chunk of butter to make the sauce shiny and tasty.
Mix the cauliflower with a blender, add salt and pepper, and any other spices you like.
Add a bit of cream and sour creme fraiche into the mash and stir.