Name Beef roll_ups stuffed with mince, bacon and gherkins


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1 slice old bread
a little milk
200 g/7 oz minced beef and
salt and freshly ground pepper
4 slices of stewing or uncooked
roast beef (total weight 400 g/14 oz )
beaten as thin as possible
4 bacon rashers
4 gherkins
cocktail sticks
25 g/1 oz butter
50 ml/2 fl oz beef stock
100 ml/3 1/2 fl oz buttermilk

Preparation. Remove the crusts from the bread and soak in the milk. Combine the mince with the bread and add salt, pepper and nutmeg to taste.
• Distribute the mince evenly between the pieces of beef. Place a bacon rasher and a gherkin on the mince and roll up the slices of beef. Secure with a toothpick.
• Heat the butter in a large casserole and carefully sear the beef roll-ups all over. Sprinkle with salt and pepper.
• Add the heated stock, cover and leave the meat to cook gently for about 30-40 minutes until tender. To serve. Remove the beef roll-ups from the dish and remove toothpicks.
• Stir the buttermilk into the broth and serve separately with the meat.
• Delicious with potato' puree, green beans and a cucumber salad.
Preparation/cooking: opprox.
15/30 minutes
Contains per serving: 1392 kJ/334 kcal.
34 g protein, 20 g fat, 3 g carbohydrate
Stuff the beef slices with mince seasoned with garlic, thyme, pine nuts and finely chopped black olives. Substitute cream for
4 servings

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