Dutch Beef Rolls (Blinde Vinken)

Ingredients

• 4 thin slices bottom round, about 125 g (4 oz) each
• 250 g (½ lb) ground beef (or half beef, half pork)
• 1 slice white bread, soaked in 2 tbsp milk
• 1 small egg
• ¼ tsp ground nutmeg
• 1 tsp salt, divided
• ½ tsp black pepper, divided
• 4 thin slices bacon (optional)
• 50 g (3½ tbsp) butter
• 1 onion, chopped
• 375 ml (1½ cups) beef stock
• 1 bay leaf
• 1 tsp cornstarch mixed with 1 tbsp water
• Kitchen string or toothpicks

Steps

1. Place each beef slice between sheets of plastic wrap and pound it to about 5 mm (¼ in) thick with a rolling pin.
2. Mix the ground beef, squeezed bread, egg, nutmeg and half the salt and pepper.
3. Season the slices with the rest of the salt and pepper. Lay a bacon slice on each, then a sausage-shaped quarter of the filling.
4. Roll up tightly from a short end and tie with string in two places.
5. Melt the butter in a deep skillet over medium heat until golden. Brown the rolls on all sides for 8 minutes. Add the onion for the last 3 minutes.
6. Pour in the stock and add the bay leaf. Cover and braise on low heat for 1 hour, turning once, until a fork slides easily into the beef.
7. Lift out the rolls and snip off the strings. Stir the cornstarch into the juices and simmer for 1 minute, until glossy.
8. Serve the rolls with the gravy, mashed potatoes and red cabbage or green beans.

Notes

• The name: "blind finches" because the rolls look like small birds without heads.
• Ask the butcher: they'll slice and tenderise "rouladen" or "beef olive" slices for you.
• Make ahead: roll them a day ahead and keep chilled.
• Freezer: cooked rolls freeze in their gravy for 3 months. Thaw overnight in the fridge and reheat until steaming hot.
• Chef's touch: whisk a knob of cold butter into the gravy off the heat for a glossy, silky finish.