4 pcs120g beef sirloin steak
4 tbsHengstenberg mustard
16 pcsMy Choice smoked bacon
1 cuppicked cucumber
1My Choice onion, diced
2 tbsbutter
1carrot, 1cm sliced
3 cupsbeef stock
2 tbscold butter
2 tbschopped parsley
1 cupsauerkraut


  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.