4 pcs 120g beef sirloin steak
4 tbs Hengstenberg mustard
16 pcs My Choice smoked bacon
1 cup picked cucumber
1 My Choice onion, diced
2 tbs butter
1 carrot, 1cm sliced
3 cups beef stock
2 tbs cold butter
2 tbs chopped parsley
1 cup sauerkraut


  1. Pound beef sirloin steaks with meat tenderizer into 1 cm thin.
  2. Spread a tablespoon of mustard on each steak.
  3. Slice half of pickle cucumber into 0.5 cm thick and reserve the rest whole.
  4. Place bacon, onion and the sliced pickle on each steak. Then put 3-4 whole pickle in the middle and form into a roll. Use toothpick to hold the roll together
  5. In skillet, melt butter over heat then place the rolls and fry until browned.
  6. Pour beef stock, add in carrot and simmer for an hour until the rolls are tender.
  7. Take the rolls from the stock and keep warm. Reduce the stock until thicker. Stir in cold butter and chopped parsley at last.
  8. Arrange sauerkraut and mashed potato on the plate. Place the roll, sauce and carrot over. Serve immediately.