for 4 person

To make the rolls

400 g	minced meat (beef)
2	shallots
¼ bunch	peppermint
¼ bunch	flat-leaf parsley
1	egg
¾ tsp	salt
a little	pepper
16 slice	bacon (approx. 150 g)
1 tbsp	clarified butter

Sauce

3 dl	meat bouillon
1 tbsp	tomato puree
1 dl	full cream

How it's done

To make the rolls

Place the minced beef in a bowl. Chop the shallots and the herbs finely and add them to the meat with the egg. Season the mixture. Knead it well until the ingredients form a compact mass that no longer sticks to your hands. Divide the mixture into 8 portions and form each into a roll of approx. 10 cm in length. Wrap 2 slices of bacon around each roll. Heat the clarified butter in a pan. Add the rolls of meat with the ends of the bacon slices underneath. Brown them on all sides for approx. 5 mins., then remove them.

Sauce

Wipe the cooking fat from the pan, Add the stock and tomato puree and loosen any bits that have stuck to the bottom. Return the rolls to the pan, bring to a boil, reduce the heat, cover and braise for approx. 30 mins. Stir in the cream.

Show complete recipe