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Beef roll-ups with prunes and smoked bacon
Beef roll-ups filled with prunes and smoked bacon, braised with onion and served with chickpea flour gravy and brown rice. Serves 2.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Total time
- 1 hr 45 min
- Servings
- 2 servings
- Difficulty
- Easy
- Cuisine
- Slovak
These beef roll-ups are made with pounded beef slices wrapped around bacon and a few prunes. Secure the rolls with toothpicks and braise with sautéed onion for 1 to 1.5 hours until tender, checking that there is enough water throughout cooking. Make a gravy from the pan juices, thickened with milk mixed with chickpea flour. This recipe serves two; serve with brown rice and a vegetable salad.
Ingredients
Gravy
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Instructions
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Pound the beef slices and season with salt and pepper to taste. Place bacon or ham and a few prunes on each slice, roll up, and secure with a toothpick.
Meanwhile, lightly sauté the onion in a little oil in a deep skillet or a steamer pot. Add the roll-ups, pour in some water, cover, and braise for about 1–1.5 hours, until tender enough for a fork to slide into the meat without resistance. Check regularly that there is enough water in the pot and add more as needed.
Remove the tender roll-ups. Mix the chickpea flour with the milk and pepper, then pour into the pan juices. Bring the gravy to a boil and pour it over the roll-ups. Prepare brown rice and vegetables to serve alongside.
Tip: In a pressure cooker, the roll-ups will become tender in about half an hour. You can tie them with kitchen twine instead of using toothpicks; remove the twine before serving.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 554 kcal
- Protein
- 35 g
- Carbohydrates
- 25 g
- of which sugars
- 14 g
- Fat
- 35 g
- of which saturates
- 12 g
- Fiber
- 3.1 g
- Salt
- 1.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Hovädzie závitky so sušenými slivkami a slaninou
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