Roast beef stuffed with baked fruit and bacon with roast potatoes
easy
150 mins
150 mins
Ingredients
- 2 bags (200 g each) mixed baked fruit
- 200 ml hot black tea
- 200 g streaky smoked bacon
- 1 medium onion
- 2-3 TABLESPOONS Oil
- 2 kg Cutlet roast (let the butcher cut it flat to make a roulade)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1.5 kg Potatoes
- 7-10 Tbsp Parsley
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Cut the baked fruit into pieces according to size. Pour tea over them and let them soak for about 2 hours
- 2
Peel and chop the onion. Finely dice with bacon. Drain the fruit and let it drain. Heat 1 tablespoon of oil in a pan. Leave the bacon in it until crispy. Add onion and fry until transparent. Take the pan off the heat. Stir in dried fruit
- 3
Wash the meat, dab dry. Season with salt and pepper. Spread the filling over the meat, leaving a rim free all around. Roll up meat tightly and tie into shape with kitchen string
- 4
Place the meat on a greased baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 hours. After approx. 30 minutes pour on approx. 1/8 litre of water
- 5
In the meantime, peel the potatoes, wash them and, depending on their size, cut them in half lengthwise. Season potatoes with salt and mix with 1-2 tablespoons of oil. Turn the meat about 1 hour before the end of the frying time. Spread the potatoes around it and fry them to the end. Turn potatoes several times. Take the meat out and let it rest for about 10 minutes. Arrange on a plate with the potatoes. Garnish with parsley
- 6
With 10 people:
- 7
waiting time approx. 2 hours
- 8
Waiting time approx. 2 hours
Nutrition Facts
470 kcal
25 g
19 g
49 g
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