Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


Meat rolls
45 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 288
  • Fat about 16g
  • Carbohydrates about 8g
  • Protein about 26g
This is needed
This is needed for 4 people
  • 8 thin beef cutlets (e.g. sirloin), approx. 50 g each
  • a little pepper
  • 1 tbsp mustard
  • 0.25 tsp salt
  • 8 bacon strips
  • 1 shallot, finely chopped
  • 1 tbsp parsley, finely chopped
  • 1 carrots, in 8 sticks
To braise the meat
  • 2 tbsp white flour
  • 1 tbsp white flour
  • 2 dl red wine
  • oil, for frying
  • 0.5 tsp salt
  • a little paprika
  • salt and pepper to taste
  • 2 dl beef bouillon
  • 1 sprig rosemary
View these products
And that's how it's done
And that's how it's done
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.