1 medium carrot, peeled and sliced lengthwise into strips
2 hotdogs, sliced lengthwise into strips
4 pieces Gherkins sweet pickles, sliced lengthwise into strips
4 ounces cheddar cheese, sliced lengthwise into strips
4 hard steamed eggs, peeled and cut lengthwise into halves
½ cup flour
¼ cup oil
1 onion, peeled and chopped
2 cloves garlic clove, peeled and minced
reserved marinade (from marinating beef)
1 cup tomato sauce
2 cups beef broth or water
1 bay leaf
pepper and salt to taste
½ cup liver spread
Ask butcher to chop beef round morcon-style (wide beef slices). Arrange each beef slice between two durable plastic wrap with a meat hammer, pound to around ½-inch thick (or thinner). Repeat with remaining beef slices. Trim sides of meat to shape it as being near to a rectangle.
Inside a bowl, combine beef, fresh lemon juice, soy sauce and pepper to taste. Marinate for around half an hour.
Inside a pan over medium heat, fry bacon until cooked but nonetheless limp (not crisp). Remove on pan and drain in writing towels.
Drain beef from marinade, squeezing any excess liquid and reserving marinade. Lay beef on the flat work surface and arrange bacon in one layer on the top of beef. Arrange strips of carrots, hotdogs, pickles and cheese and halves of eggs lengthwise over bacon. Lightly gather finish of beef upwards and roll nicely right into a log, attaching filling. With kitchen twine, tie beef roulades snugly at both sides and center to completely secure. Gently dredge with flour.
Inside a wide, heavy-bottomed skillet over high temperature, heat oil. Lightly add beef roll and gently brown on every side. Remove from pan and drain in writing towels.
Discard oil from skillet except about 1 tablespoon. Add onions and garlic clove and prepare until limp. Add reserved marinade and produce to some boil, scraping sides to deglaze pan. Add tomato sauce and beef broth. Add bay leaf. Season with pepper and salt to taste. Provide a boil. Lightly add beef rolls in one layer. Lower heat, cover and prepare for around forty-five minutes to at least one hour of until beef is tender. Remove beef rolls from pan and permit to face for around three to five minutes. Slice into 1-inch thick models and arrange slices on serving platter. Keep warm.
Add liver spread into sauce and stir until dissolved. Still prepare for around a few minutes or until sauce is thickened. Pour sauce over morcon slices and serve hot.
