ROULADEN BLINDEVINK BEEF OLIVE
German Rouladen
- 750 g sirloin/rump steak
- 30 ml Colman’s Hot English mustard mixed with 30 ml Colman’s Wholegrain mustard
- Worcestershire sauce
- 250 g streaky bacon
- 2 large onions, diced
- Whole dill gherkins/ good quality pork sausages in half leave in casing.
- 2 tablespoons butter
- 2 ½ cups boiling water
- 1 sachet beef stock (Ina Paarman)
- 5 ml roast onion soup and 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 ½ cups of water and add the sachet of stock and gravy powder, stirring to dissolve.
Transfer to casserole bake covered at 150ºC for about 2 hours.
Thicken gravy if necessary with 10 ml Maizena paste.
Recipe and photo: Elize de Kock
2de foto: Rina Kleinhans – Ek wou iets anders maak as rump net gebraai, ek het hierdie resep gevolg maar die vleis met tou vasgebind, daarom die mooi ballotine vorm.
Ek het ook ‘n chilli beef stock blokkie gebruik en ipv die gravy powder het ek 4 eetlepels bruin uiersoppoeier gebruik. Hierdie is ‘n wenner resep, Harry was baie beindruk en ek sal dit beslis weer maak, die steak was murgsag en die sous is heerlik.
