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- 1 kg rumps steak (ask your butcher for big one )
- 500 g pork mince
- 100 g smoked speck (cut into strips)
- 3 x white slices of bread (soak in 200ml of milk)
- 1 clove garlic(crushed)
- 2 x eggs
- 1 x brown onion(finely chopped)
- 1/2 tspn salt
- 1 pinch white pepper
- 4 x extra eggs boiled in water
- 200 ml bread crumbs
1)In a large mixing bowl combine mince with onion,soaked bread with milk,if some left,garlic 2 eggs,salt,pepper,bread-crumbs and make mince mixture.
2)Use a meat mallet or meat tenderiser bash the rump steak until it is thin enough to wrap the mince mixture.
3)Spread the thin rump steak onto working surface,then spread the mince mixture all over,but not to the edges,add eggs,speck and roll it up.Secure the ends with skewers and tight up the roulade with kitchen strimg.
4)Place the roulade into a large and deep baking pan,brush the top with oil and season with salt,pour into 2 cups water,cover with lid and bake on 180 C about 1 1/2- 2 hours.If need more water,add it.The liquid from roulade taste season,strain through sieve and put few drops of parisian essence and with little water and cornflour make homemade gravy.
5)Serve on a plate with your favor side.
PS.Next day is better to cut it,The kitchen string remove next day.The roulade will stay in good shape.
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What a great recipe! Yum
Thank you Melissa.
Hi Snjezana.You are right you can serve this hot or cold.When I make it I leave that to cool and I put in fridge over night,because next day is better to cut it.You can put in what is your favor of meat or vegetable.This going well with gherkins.
I love your homemade healthy style!