Beef Rolls
Make the filling: fry diced bacon and onion in butter. Pour into a bowl and confusion with parsley, thyme, juice and rind of lemon. Season to taste. Cut steaks in half. Hammer chops. Spread chops with mustard. Put a little bit of filling and rolled into a tight rolls. Tie them with string. Heat oil and fry rolls and butter, then remove them and let them warm. Fry finely chopped onions, diced bacon and sliced carrots. Add wine and beef broth, boil and cook several minutes. Put the beef rolls in the baking dish, cover with foil and bake about 45 minutes. Before you submerge rolls served on a plate for serving, boil the sauce to thicken. Add spices and pour over rolls.
Products :
* 4 large veal chops
* 2 tablespoons mustard
* 1 tablespoon oil
* 1 tablespoon butter
* 3 slices bacon
* 4 sticks of green onion
* 250 ml beef broth
* 2 carrots
* 150 ml red wine
for filling:
* 1 tablespoon butter
* 4 slices bacon
* 1 onion
* 50 g breadcrumbs
* Juice and rind of 1/2 lemon
* Parsley
* Pinch of thyme
* Black pepper
* Salt