Meat rolls

Total time: 1hr 30m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 288 Kcal, 26g Protein, 8g Carbohydrates, 16g Fat


  • Preparation
  • 8 thin beef cutlets (e.g. sirloin) (each approx. 50 g)
  • 0.25 tsp salt
  • 1 tbsp mustard
  • a little pepper
  • Filling
  • 8 bacon strips
  • 1 carrots, cut into 8 sticks
  • 1 shallot, finely chopped
  • 1 tbsp parsley, finely chopped
  • To braise the meat
  • 1 tbsp white flour
  • 0.5 tsp salt
  • oil for frying
  • 2 dl red wine
  • a little paprika
  • 2 dl beef bouillon
  • 1 sprig rosemary
  • salt and pepper to taste

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  • Preparation

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

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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