Summary

Ingredients

• 6 slices beef, thin, 0-70 g
• 900 g carrot (s) finely chopped
• 250 g onion (s)
• 600 ml gravy / gravy
• 150 g wine, red, dry
• Vegetable broth
• 40 g butter for fryin

For the filling:

• 250 g minced beef
• 1 egg (s)
• Soak 1 slice (s) bread (s), old baked, in milk
• salt and pepper
• chives
• possibly flour
• possibly bacon

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Instructions

1. Mince filling: 250 g minced beef, 1 egg, 1 roll / bread slice soaked in milk, season as you would for meat loaf.
2. Shape the mixture into small sausages and place on the thin beef and roll up. (As an alternative, wrap a slice of bacon around it). Close with a wooden skewer.
3. Finely cut the carrots into slices or stalks, with 50 g onions, finely chopped, and cook with the vegetable stock until crisp.
4. Fry the meat birds in the clarified butter on all sides, remove them and add them to the pan with the gravy.
5. Sauté 200 g onions (cut halved rings) in the frying pan and deglaze with red wine. Put everything in the pan with the gravy and simmer over a low fire for 20 minutes.
6. Arrange on a plate.
7. This goes well with corn (polenta) or mashed potatoes.