AI-generated
Dutch Bacon-Wrapped Beef and Pork Rolls with Mustard Sauce
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Source: https://recipheon.com/en/recipes/main-dishes/dutch-bacon-wrapped-beef-and-pork-rolls-with-mustard-sauce
About this recipe
These Dutch beef and pork rolls are tightly wrapped in thin slices of bacon. They are tender inside, seasoned with nutmeg and browned on the outside. Mustard links the flavor of the meat with a simple pan sauce made from the cooking juices, butter and a little water. Carefully enclosing the ends and braising gently after browning lets the center cook before the bacon becomes too dark. This recipe uses raw, cured and smoked bacon that requires cooking. Four rolls with sauce take about 1 hour 5 minutes, including a short chill before frying.
Ingredients
Rolls, bacon and sauce
200 g raw ground beef, about 15% fat
200 g raw ground pork, about 20% fat
150 g raw cured and smoked streaky bacon, not precooked, without skin: 12 thin, long slices that require cooking
1 medium (size M) egg, about 50 g without the shell
30 g plain dry breadcrumbs, all for the meat
20 g wholegrain mustard: 10 g for the meat and 10 g for the sauce
20 g unsalted butter (82% fat) for frying; use all the pan fat and juices in the sauce
125 ml water: 100 ml for braising and 25 ml for the sauce; use all of it
2 g salt
0.5 g ground black pepper
0.5 g ground nutmeg
Steps
Put both meats, the egg, all the breadcrumbs, 10 g mustard, all the salt, pepper and nutmeg in a bowl. Work by hand for about 1 minute, until evenly mixed and starting to become sticky. Divide into four equal portions and shape into compact rolls about 9 cm long and about 4 cm thick. Do not let the meat warm up while you prepare the bacon.
Use three bacon slices for each roll. Lay two parallel with a slight overlap and a third across their upper part to form a cross. Place a meat roll at the intersection, along the crosswise slice. Fold the ends of that slice over the ends of the meat, then roll the meat in the other two slices to enclose it securely. Press the joins together, place seam-side down on a plate and refrigerate for about 10 minutes; toothpicks are not needed.
AI-generated Melt all the butter in a 26–28 cm frying pan over medium heat. Add all the rolls seam-side down, leaving space between them, and do not move them for about 2 minutes initially. Then turn carefully with tongs, browning for about 6–8 minutes in total, until the bacon has colored. Lower the heat if the fat or bacon starts to burn; do not pierce the rolls.
Lower the heat and carefully pour 100 ml water down the side of the pan. Cover and braise over low heat for about 18–20 minutes, turning the rolls once halfway through. The liquid should barely simmer; if the bottom dries out, use some of the remaining 25 ml water. Then cut one roll open and check the center: the meat should be set, with no raw, sticky mixture; braise for a few more minutes if needed. Transfer all the rolls to a clean plate and cover loosely while making the sauce.
Pour the remaining measured water into the pan with all the remaining fat and juices. Add the remaining 10 g mustard and stir, scraping up the browned bits with a spatula. Cook without a lid over medium heat for about 3–4 minutes to make a thin sauce; it does not need to be thick like a flour-thickened gravy. Add the juices from the plate, return the rolls and briefly turn them in the sauce. Serve one per portion, dividing all the sauce among four servings.
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