John Myers
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Beef Rolls with Hearty Brussels Sprouts
The perfect beef rolls with hearty brussels sprouts recipe with a picture and simple step-by-step instructions.
Beef buns:
- 200 g Beef meat
- 1 Onion approx. 100 g
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 1 Yesterday’S rolls
- 1 Egg
- 4 tbsp Breadcrumbs
- 1 tsp Medium hot mustard
- 1 tsp Mild curry powder
- 1 tsp Sweet paprika
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- Breadcrumbs
- 4 tbsp Sunflower oil
Hearty Brussels sprouts:
- 250 g Brussels sprouts cleaned
- 1 tsp Salt
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
- 2 tbsp Creme fraiche Cheese
Serve:
- 10 Orange wedges (1 orange) for garnish
Beef buns:
- Soak yesterday’s rolls and squeeze them out well. Peel and dice the onion. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. All ingredients (beef meat, onion cubes, chili pepper cubes, garlic clove cubes, ginger cubes, squeezed bun, 1 egg, 4 tablespoons breadcrumbs, 1 teaspoon medium hot mustard, 1 teaspoon mild curry powder, 1 teaspoon sweet paprika, 3 big pinches of coarse sea salt from the mill and 3 big pinches colored pepper from the mill) in a bowl and mix / knead well. Shape flat meatballs (here: 6 pieces) with moistened hands, roll in breadcrumbs and fry in a coated pan with sunflower oil (4 tbsp) on both sides until golden-brown.
Hearty Brussels sprouts.
- Clean the Brussels sprouts, cut the stems crosswise, cook in salted water (1 teaspoon salt) for about 10 minutes, drain, return to the hot saucepan and sprinkle with crème fraîche (2 tbsp), coarse sea salt from the mill (3 big pinches), Swirl the colored pepper from the mill (3 big pinches) and nutmeg (1 big pinch).
Serve:
- Serve beef patties with hearty Brussels sprouts and orange wedges.
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