Beef ‘Rouladen’

If the beef steaks are not thin enough, you can thin them using a meat mullet.

Sprinkle with some Salt & Pepper, spread Dijon Mustard lightly, then sprinkle some Flour all over each slice.

Spread finely chopped Onion & Bacon about 2/3 of the surface, and roll them up quite tightly. Secure the edges with toothpicks. Coat with Flour.

In a large skillet or frying pan, heat Butter over medium heat and brown Beef. Add Beef Stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until tender. Optionally you can cook chunkily cut Carrots together.

Add extra Salt & Pepper if required, then cook further 5 to 10 minutes, uncovered, so that the sauce thickens. Alternatively, you can add the mixture of Flour & Water to thickens the sauce.

Remove toothpicks before serving. Sprinkle with finely chopped Parsley and enjoy with a potato dish such as mashed potatoes.