Beef Rolls With Braised Cabbage And Potatoes - cooking recipe

Ingredients

1 tbsp sunflower oil
2 oz thinly sliced bacon strips
2 tsp English mustard
4 None thin beef steaks
1/4 lb sweet pickles, diced
2 None onions, one finely diced, one sliced
1 None carrot, peeled and diced
1/2 lb celery, trimmed and diced
1 None bay leaf
1 1/3 lbs waxy potatoes, peeled and halved
24 oz jar red cabbage, drained
1/2 cup apple juice
2-3 tbsp finely chopped parsley

Preparation

Heat the oil in a Dutch oven, add the bacon and fry for 5-6 mins, until crisp. Remove from the pan and drain on paper towels. Crumble into small pieces. Brush the mustard over the steaks and season. Set aside 2 tsp bacon and sprinkle the rest on the steaks. Sprinkle on the pickles and the diced onion then roll each steak tightly and secure with wooden skewers.
Sear the rolls in the Dutch oven in the bacon fat, turning, for 2-3 mins. Reduce the heat to medium then add the sliced onion, carrot and celery and saute for 3-4 mins, stirring. Pour in 3 cups water, add the bay leaf and season. Bring the mixture to a boil then reduce the heat. Gently simmer for 1 1/2 hours.
Meanwhile, cook the potatoes in boiling, salted water for 15-20 mins, until tender. Add the red cabbage and apple juice to a saucepan, cover and simmer for 10-12 mins.
Remove the beef rolls from the dish and keep warm. Discard the bay leaf. Blend the gravy with an immersion blender until smooth, then season. Drain the potatoes and sprinkle with parsley. Divide the beef rolls, potatoes and cabbage between 4 plates and drizzle with gravy to serve.