Beef roll with rice or bread dumplings

Wrapped in a whole slice of beef shoulder or leg, rubbed with mustard, garnished with bacon, egg, pickle and bacon, fried in lard, then simmered in water or broth, served with rice or dumplings, sliced, liberally covered with stewing sauce.

Ingredients:

Rule for 2 servings: 400 g of beef back (shoulder, leg…) 80 g of English or Vahal’s bacon 50 g smoked bacon 2 pcs pickles 2 pcs onions 2 pcs eggs 1 pcs spit 2 spoons lard 1 tbsp full fat mustard 1 tablespoon smooth flour 1 tablespoon butter stock or water to baste pepper salt Other: food floss, toothpicks or needles to secure the roll

Procedure:

1. Pat the meat flat, season with salt and pepper on both sides, rub one side with a tablespoon of mustard, top with bacon rashers, add hard-boiled eggs cut in half, bacon fries, cucumbers, and bacon quartered lengthwise
2. Wrap the meat tightly, tie it with food thread, secure it with toothpicks at the ends, roll it on all sides in smooth flour
3. Fry the meat on all sides in hot lard and set aside
4. Put the diced onion in the fat and fry it until brown, add mustard and stir, put back the roll, pour in broth or water to 2/
3 meat and simmer until tender
5. Remove the roll, remove the threads and toothpicks and cut into slices
6. Season the juice with salt if necessary and strain through a fine sieve, if you want more juice, add a little stopper and let it boil
7. Finally, add the butter to the hot juice and remove from the heat.

Recommendation:

Serve with rice or bread dumplings.

Note:

Recipe from Cooking with Tom, photos and text by Nadia Indruchová