Meat rolls

Meat rolls

Total: 1 hr 30 min. | Active: 45 min.
Nutritional value / person: 288 kcal
, Fat: 16 g
, Carbohydrate: 8 g
, Protein: 26 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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8 thin beef cutlets (e.g. sirloin), approx. 50 g each
1 tbsp mustard
¼ tsp salt
a little pepper


8 bacon strips
1 shallot, finely chopped
1 tbsp parsley, finely chopped
1 carrot, in 8 sticks

To braise the meat

2 tbsp white flour
½ tsp salt
a little paprika
oil for frying
1 tbsp white flour
2 dl red wine
2 dl beef bouillon
1 sprig rosemary
salt and pepper to taste
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How it's done

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Pat the meat dry with paper towels. Mix the mustard, salt and pepper, use to coat one side of the meat.


Place the bacon on top of the prepared meat. Spread the shallot, parsley and carrot on top, place the two longer edges on top of the filling, roll up, secure with kitchen twine.

To braise the meat

Mix the flour, salt and paprika. Heat the oil in a frying pan, toss the meat in the seasoned flour in batches, brown the meat in the pan, remove. Toast the flour in the same pan until chocolate brown. Add the red wine, stock and rosemary, stir and bring to the boil. Return the meat to the pan, cover and cook over a low heat for approx. 30 mins., turning the meat occasionally. Remove the lid and finish cooking for approx. 15 mins., season.

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