675 g fillet steak, cut into 5 mm slices
1 tablespoon paprika
Pinch each of salt and pepper
225 g smoked middle bacon, thinly sliced
2 tablespoons lard
Method
Using a meat mallet, gently flatten the fillet steak slices.
Sprinkle them with the paprika, salt and pepper on one side only.
Roll the slices tightly, lengthways into 'sausages' and wrap them with the bacon slices.
Melt the lard in a frying pan to a high temperature.
Quickly seal the meat on all sides.
Reduce heat, cover and cook at a very low temperature until the meat juices evaporate and the meat cooks in its own fat, by which time it should be properly cooked.
Serve with vegetables and small Potato dumplings.
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