The Italian versions are called Braciole or Involtini (nothern Italy) and commonly have equal measures of pine nuts, small seedless raisins, Mozzarella cheese, Prosciutto, breadcrumbs and a little chopped parsley and salt and pepper. They are pan fried and sometimes served with Sunday sauce.
You can discover more about Hungarian recipes and specialist suppliers here.
- 500g Beef shank cut into very thin steaks and hammered flat - see the butterfly article if you need hints.
- 1 onion, peeled and chopped
- French mustard (to taste)
- 70g Home smoked bacon or pancetta
- 1 large dill pickle, cut into strips
- 2 cloves of Garlic, peeled and crushed
- 1 carrot, peeled and sliced
- 1 stalk of celery cut into moons
- 1 bay leaf
- ½ bottle red wine
- 1 tablespoon tomato puree
- A little beef stock
- sea salt and freshly ground black pepper
- Flour (or fine yellow cornmeal) for dusting
- Spread the mustard on the inside of the steak
- Fill with a few slices of onion, gherkin and bacon
- Roll up and secure with toothpicks or tie with kitchen string
- Coat in seasoned flour and in a large pan or Dutch oven, fry in a little oil until browned. Remove and reserve
- In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes
- Add a little red wine and stir to deglaze the pan
- Place the roulades on top of the vegetables and pour the remaining wine over the top
- Heat for 5 minutes to reduce the wine a little
- Add a little beef stock, tomato puree, bay leaf and season well.
- Simmer gently for 1.5 hours
- Strain the gravy before serving and thicken a little if needed
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