Wednesday, September 23, 2015


This recipe is one of my mother's best dish. I grew up watching her cooking food from scratch. Morcon is a meal usually served during special occassion like Christmas.  It is a meat roll stuffed with  hot dogs, carrots, pickles, cheese, and boiled egg and cooked slowly in tomato sauce.


  • 2 lbs beef eye of round or flank steak, ¾ inch thick in one piece
  • 1  beef cubes dissolved in 
  • 3 cups water or beef stock
  • 1 piece lemon
  • ½ cup soy sauce
  • 1 can (15 oz.) tomato sauce
  • 1 piece medium sized carrot, cut into long strips
  • 3 pieces hot dogs, cut into 4 long strip
  • 2 pieces dill pickle, cut into 4 long strips or 1/4 cup sweet pickle relish
  • 3 pieces hard boiled eggs, sliced
  • 3 ounces cheddar cheese, cut in strips (about ½ inch thick)
  • 1/4 cup cooking oil
  • 1/2 cup flour
  • salt and pepper to taste


  1. Marinate the beef in soy sauce and lemon juice for at least 1 hour.
  2. Place the beef in a flat surface and arrange the hot dogs, pickle, carrot, cheese, and egg.
  3. Roll the beef enclosing the fillings.
  4. Tie with a cooking string to ensure that the meat will not open-up.
  5. Dredge the rolled beef into flour to coat. Remove excess flour.
  6. In a saucepan, heat cooking oil and brown the surface of the rolled beef quickly. Set aside.
  7. Saute onion and garlic in the same saucepan. Add the browned beef, beef stock, tomato sauce,  soy sauce-lemon juice marinade, salt and pepper. Let boil.
  8. Simmer until the beef is tender and the sauce thickens (about 2 hours using). Add more water or stock if needed.
  9. Add salt and pepper to taste.
  10. When done, remove the strings and slice into serving pieces. Pour sauce on top.


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