International_recipes_brochure
Pat the slices of beef dry, slice them once lengthways and once across to make each one into 4 pieces of meat of equal size. Place the slices of meat between two sheets of clingfilm and pound them with a rolling pin to flatten them
Pat the slices of beef dry, slice them once lengthways and once across to make each one into 4 pieces of meat of equal size. Place the slices of meat between two sheets of clingfilm and pound them with a rolling pin to flatten them. 2 Season the pieces of meat with salt and pepper and coat with mustard. Place slice streaky bacon, a few gherkin slices and some diced onion on each piece of meat. 3 Now roll up each slice of meat and secure it with a wooden cocktail stick. 4 Stir together all the ingredients for the sauce. 5 Heat the rapeseed oil in the pressure cooker, add the beef roulades and brown all over. Add the quartered onions and continue sautéing. Then deglaze with the sauce. 6 Close the pressure cooker, following the instructions.
Set the cooking display with traffic light system to cooking level 2 (speed setting) and heat the pan over high heat. 7 When the yellow ring begins to show, reduce the heat. As soon as the green ring appears, start the cooking time of 15–2 0 minutes. 8 Depressurise, following the instructions, and remove the lid.
