Roast beef with onions and bacon

Name: Roast beef with onions and bacon
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 10
Ingredients: 750 g Flour; 2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 1 cube (42 g) Yeast; 200 ml + 6-7 tablespoons olive oil; 125 g cubed bacon; 3 vegetable onions (approx. 350 g each); 7-10 Tbsp Pepper; 1 1/2 TABLESPOONS Sweet peppers; 1 collar (approx. 700 g) Soup Greens; 4 Onions; 2.4 kg loosened pork loin (let the butcher cut it into roulade); 75 g medium hot mustard; 750 ml Vegetable broth; 3-4 Tbsp dark sauce thickener; 4-5 Tbsp Soy sauce; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 10

750 g Flour
2 TABLESPOONS Sugar
7-10 Tbsp Salt
1 cube (42 g) Yeast
200 ml + 6-7 tablespoons olive oil
125 g cubed bacon
3 vegetable onions (approx. 350 g each)
7-10 Tbsp Pepper
1 1/2 TABLESPOONS Sweet peppers
1 collar (approx. 700 g) Soup Greens
4 Onions
2.4 kg loosened pork loin (let the butcher cut it into roulade)
75 g medium hot mustard
750 ml Vegetable broth
3-4 Tbsp dark sauce thickener
4-5 Tbsp Soy sauce
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
For the rolls, mix flour, sugar and 1 1/2 teaspoon salt in a large mixing bowl. Dissolve yeast in 450 ml warm water. Add yeast mixture and 200 ml oil to the flour mixture. Knead to a smooth dough with the dough hooks of the hand mixer.
2
Cover and leave to rise in a warm place for about 45 minutes.
3
Grease well (12 per tray). Knead the yeast dough with floured hands on a floured work surface. Knead in the bacon cubes. Halve the dough. Form a roll (approx. 36 cm) from each half of the dough on a floured work surface with floured hands.
4
Cut each strand into about 36 slices (about 1 cm wide). Shape each slice into a small ball. Place 3 balls in each hollow of the muffin tray. Leave to rise again in a warm place for about 30 minutes.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes one after the other. Remove from the oven, place on a cake rack and allow to cool.
6
In the meantime peel and roughly dice the onions. Heat 4-5 tablespoons of oil in a large frying pan, fry the onions for 15-20 minutes at medium heat, turning them over, and season with salt, pepper and paprika.
7
Remove from the pan and let it cool down. Clean, wash and roughly dice the soup greens.
8
Onions peel and cut into slices. Spread the meat on the work surface, spread the onions evenly and roll them up tightly into a roulade. Fix with wooden skewers to bind the roast better, tie with kitchen twine.
9
Remove the wooden skewers again.
10
Mix mustard and 2 tablespoons of oil. Brush the roast all around with it. Spread soup vegetables and onion slices on a fat pan, place roast on top. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
11
manufacturer) fry for about 2 hours. After about 1 1/4 hours of frying time, deglaze with broth.
12
Remove the roast from the oven and from the fat pan and keep warm. Pour the contents of the fat pan into a sieve, collecting the stock. Drain well. Bring the stock to the boil, stir in the sauce thickener. Bring to the boil, simmer for 1-2 minutes, season to taste with salt, pepper and soy sauce.
13
Prepare the roast. Add sauce and rolls.