Braised Beef Rolls with Coarse Mustard and Rice
Ingredients
Instructions
The beef cutlet is not too thick, so I always cut a 1cm thick slice, but I don't cut it all the way to the cutting board until the second slice, creating booklets that open up, spread on the cutting board, and flatten thoroughly.
Season the pounded meat on both sides with salt, pepper, and spread coarse mustard on the outer side, place a slice or two of English bacon on top and wrap them like little birds (small roulade). I secure them with two skewers to prevent them from unwrapping (you can tie them with thread or use toothpicks).
Sear briskly on all sides in fat, place in a pressure cooker, pour a little water into the hot pan and pour the resulting juice over the meat, add enough water to submerge the meat, add a cube of beef bouillon, 2 tablespoons of coarse mustard, close the pot and cook for about 40 minutes. Then turn off the pot and let it rest.
Remove the meat from the pot and set aside. Take some broth from the pot and let it cool. Then mix some flour in the cooled broth and thicken the resulting sauce. Let it simmer for another 10 minutes, season with salt, flavor with soy sauce, and season to taste.
Serve with rice according to your preference.
