Beef roulade
Ingredients for 4 servings:
Zrazy (meat roulade)
- Beef topside 520 g
- Mustard 4 tablespoons
- Marjoram 4 g
- Bacon 200 g
- Onion 200 g
- Pickled cucumbers 200 g
- Salt 6 g
- Pepper 2 g
Mashed potatoes
- Potatoes 270 g
- Salt 1 teaspoon
- Butter 15 g
- Milk 10 ml
Red cabbage
- Red cabbage 230 g
- Salt 1.5 teaspoons
- Pepper pinch
- Sugar 1 teaspoon
- Vinegar 2 tablespoons
- Butter 25 g
Preparation:
Zrazy (meat roulade)
- Divide the meat into 2 portions, place on a board, cover with cling film (this will prevent the meat from splattering) and pound very thinly with a meat mallet.
- Slice the bacon into thin strips, the onion into wedges, and the cucumbers into half-slices. Place the ingredients in a bowl, add the mustard and spices and mix. Place the prepared filling in the centre of each piece of meat, fold the sides inward and roll the roulade quite tightly.
- Then place it on aluminium foil and roll it up as well, wrapping the ends like sweets.
- Place in a baking dish, place in the oven on a rack and bake according to the instructions shown on the display.
Mashed potatoes
- Cut the potatoes into 2x2 cm cubes, place them in a pot, pour hot water over them and salt them.
- Cover with aluminium foil, place in the oven on a flat baking tray and bake according to the instructions shown on the display.
- After baking, drain the water, add butter and milk. Cover the pot again for a few minutes to melt the butter, then mash the potatoes until smooth.
Red cabbage
- Place the chopped cabbage in an ovenproof dish, add hot water and spices and cover with a lid or aluminium foil. Put it in the oven on a flat baking tray and bake according to the instructions shown on the display.
- When prompted, drain excess water, add butter, sugar and vinegar. Mix the ingredients together and continue baking according to instructions (uncovered).
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