Quick Rouladen Pinwheel Skewers with Mustard Gravy Dip

Method

1. Make 2 rolls per serving. On a sheet of cling film, overlap 2 or 3 beef slices by 1 cm to make a rectangle about 15 × 10 cm. Season lightly with salt and pepper and spread thinly with part of the mustard.

   Add in this stepThinly sliced beef sirloin (hot-pot or bulgogi cut, about 2 mm) 240 gSalt 1 pinchBlack pepper 2 pinchGerman medium-hot mustard 3½ tsp

2. Quarter the pickles lengthwise. Lay a rasher of bacon on the beef, sprinkle with red onion and put a pickle spear at one short end. Roll up tightly, using the film to help, and secure with 3 toothpicks spaced 3 cm apart.

   Add in this stepThin bacon rashers 4Red onion, finely chopped 40 gSmall dill pickles (gherkins) 2

3. Heat the oil in a 24 cm frying pan over medium heat and add the rolls seam side down. Cook for 8 min, turning every 2 minutes, until browned all over. The beef cooks quickly, but give it the full time so the bacon inside cooks too. Cut one open to check the bacon is no longer translucent, then lift them onto a plate.

   Add in this stepVegetable oil 1 tbsp

   medium heat

4. Wipe out most of the fat from the pan with kitchen paper, add the butter and melt on medium-low heat, then stir in the flour for 1 min. Whisk in the stock a little at a time until smooth, add the remaining mustard and simmer for 2 min into a thick dip.

   Add in this stepButter 15 gPlain (all-purpose) flour 2½ tspBeef stock 140 mlGerman medium-hot mustard 1½ tsp

   medium-low heat

5. Slice the rolls between the toothpicks into 2–3 cm pinwheels and stand them on a plate with the toothpicks still in. Sprinkle with parsley and serve warm with the gravy dip.

   Add in this stepParsley, chopped 4 g