John Myers
Beef Parcels with Spicy Filling
The perfect Beef Parcels with Spicy Filling recipe with a picture and simple step-by-step instructions.
- 320 g Beef minute steaks
- Café de Paris spice mix
- Dijon mustard
- 6 Discs Bacon cut in half
- 3 Discs Gouda fat level
- 6 Beef needles
- 30 g Clarified butter for frying
- 1 small Diced onion
- 100 ml Red wine
- 100 ml Water
- Rinse the minute steaks with cold water, pat dry thoroughly and lay them out side by side on a kitchen board. Sprinkle with the “Café de Paris” spice mixture and spread thinly with the Dijon mustard.
- Place half a slice of bacon on each steak, half a slice of Gouda cheese on top and the remaining bacon slices on top. Fold the packet up and pin it with a roulade needle. Preheat a casserole on a mild heat.
- Heat the clarified butter in a pan and fry the packets vigorously. When one side is well browned, turn the packets, sprinkle with the onion cubes and continue frying until everything is appetizingly browned, then deglaze with red wine and transfer the packets to the casserole.
- Simmer the roasting set in the pan with the water and pour the liquid over the meat. Simmer with the lid on over a mild heat for about 60 minutes.
- Prepare the side dishes during this time. I also had fresh chanterelles from our Eifel forests – I have already described the preparation in detail here: Chanterelles with jacket potatoes
- I then put my beef packets into the finished mushrooms and let them steep for another 5 minutes. Potatoes go well with this, but I can also imagine pasta or spaetzle.
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