Pear And Blue Cheese Beef Roulades With Creamed Cabbage And Potatoes - cooking recipe

Ingredients

6 None beef round steaks (about 6 oz each)
6 tsp mustard
12 slices bacon
5 oz blue cheese, such as Roquefort, sliced
2 None pears, peeled, cored and sliced
4-5 tbsp canola or sunflower oil
1 3/4 cups beef stock
2 3/4 cups vegetable stock
1 3/4 lbs potatoes, peeled and cut into 2 inch chunks
2 None onions, finely chopped
1 None Savoy cabbage, trimmed and thinly sliced
3/4 cup heavy cream
3 tbsp cornstarch
None None Pinch sugar
1/4 cup chopped fresh parsley

Preparation

Place the steaks flat on a work surface. If too thick, pound with a meat mallet. Brush with mustard then place 2 slices of bacon on each steak. Divide the cheese and sliced pears among the steaks, placing them at one of the long ends. Roll up each steak to enclose the filling. Secure with toothpicks.
Heat 2-3 tbsp of the oil in a Dutch oven on medium-high heat. Add the roulades and cook for 3-4 mins, turning occasionally. Deglaze the pan with the beef stock then add 2 cups of the vegetable stock. Bring to a boil. Reduce heat to low; cover and simmer for 1 1/2 to 1 3/4 hours until tender.
Cook the potatoes in boiling salted water for 15-20 mins until tender. Meanwhile, heat remaining 2 tbsp oil in a large saucepan on medium-high heat. Add the onions and cabbage and saute for 5-7 mins. Season. Add the remaining 3/4 cup vegetable stock and the cream. Reduce heat to low and simmer for 12-15 mins until tender.
Mix the cornstarch with 4-5 tbsp water until smooth. Remove the roulades from the pan and keep warm. Whisk the cornstarch mixture and sugar into the juices in the pan and simmer for 1-2 mins until thickened. Season. Divide the potatoes and cabbage among 4 plates. Slice the roulades and place on the cabbage. Spoon the gravy on top and sprinkle with parsley.