ROULADEN BLINDEVINK BEEF OLIVE
“Meat rolls filled with bacon, pickles some with pork mince. Delicious, easy recipe my idea of a German Rouladen/Beef olive / Blinde Vink”
German Rouladen
6 servings
750g sirloin steak
30 ml Colman’s Hot English Mustard mixed with 30 ml Colman’s Wholegrain mustard
Worcestershire sauce
250g streaky bacon
2 large onions, diced
Whole dill gherkins/ good quality pork sausages in half leave in casing.
2 tablespoons butter
2 1/2 cups boiling water
1 sachet beef stock (Ina Paarman)
7.5 ml roast onion soup & gravy powder (Ina Paarman)
Cut the sirloin steak into thin filets; about 0.5 cm thick and 7.5 cm wide.
Generously spread one side of each filet with mustard to taste and sprinkle with Worcestershire sauce. Place bacon, and pickles / sausage on each filet and form into a roll. Use string or toothpicks to hold the roll together.
Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until browned. Fry onion in pan juices until brown.
Pour in 2 1/2 cups of water and add the sachet of stock and gravy powder, stirring to dissolve. Transfer to casserole bake covered at 150*C for about 2 hours. Thicken gravy if necessary with 10 ml maizena paste.
Resep en foto: ELIZE DE KOCK
