Rinderrouladen

Serves: 2

2 thin sliced pieces of beef / venison or pork

Salt, pepper

A bit of medium hot mustard

1 onion

50g of smoked/ cured bacon

2 gherkins

A little of butter

A little of sour cream.

Season the meat with salt and pepper on both sides.

Spread one side of the meat with a thin layer of mustard and lay the smoked bacon on it.

Cut the onion into small pieces and put them on the meat.

Finally, place the gherkins and roll the roulades, tie with a white thread.

Fry the rolled meat in butter for a while and then pour about 300ml water.

Let the dish simmer down for a while

Season the sauce with salt, pepper and a little sour cream to taste.

This recipe was produced by students at Mount Carmel RC Technology College for Girls, Islington

Work of SOS Children's Villages in Europe