INGREDIENTS:
FOR THE FILLING OF ROUND
- Round 1 kilo of beef and a half
- 2 eggs cooked
- 1 bell pepper
- 8 olives pitted
- 1 slice of ham
- A handful of pine nuts
- A black peppercorns
- Sal
- 1 Redecilla
FOR SALSA
- 1
Tomato - 1 Onion
- 3 garlic cloves
- A handful of blanched almonds
- A handful of nuts
- A handful of pine nuts
- Sal
- Saffron
- 1 bay leaf
- 1 / 2 teaspoon paprika
- Olive oil
- Water
PREPARATION WITH STEP BY STEP
By buying the round we will tell the carnage that we make a hole in the center. We put salt on the meat. Chop ingredients filling and patience as we are introducing through the hole of the round.
Once completed we put the network so that when we cook the meat is brown and we were not there. With the tip of a knife make a few holes in the meat and introduce the peppercorns. 
Put oil in a pan and let the round browning. When brown take it out and put it in the pressure cooker. 
In the same oil fry the almonds and hazelnuts. We take and fry the pine nuts
Here fried almonds and hazelnuts
Here fried pine nuts, which I reserve
then fry the onion, tomato and garlic. When we put the well-poached half teaspoon of paprika.
then went through the blender nuts (except pine nuts) and the sauce.
Pour the sauce over mashed round saffron, bay leaf, the splash of brandy, salt and half covered by water
Cover the pressure cooker for half an hour. Uncover and cook for another half hour without cover. Here we add the reserved pine nuts.
Cut into slices and ready to eat 
