Blinde Vink with Mushroom Sauce

Ingredients

• 4 beef slices (120g each) (4.2 oz) 4 beef slices (120g each) (4.2 oz)
• 1/2 cup breadcrumbs (60g) (2.1 oz) 1/2 cup breadcrumbs (60g) (2.1 oz)
• 1/4 cup ground beef (30g) (1.1 oz) 1/4 cup ground beef (30g) (1.1 oz)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 cup mushrooms, sliced (150g) (5.3 oz) 1 cup mushrooms, sliced (150g) (5.3 oz)
• 1 cup beef broth (240ml) 1 cup beef broth (240ml)
• 1/2 cup heavy cream (120ml) 1/2 cup heavy cream (120ml)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 10g)
• Carbohydrates: 12g (Sugar: 2g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the breadcrumbs, ground beef, onion, garlic, parsley, thyme, nutmeg, salt, and pepper. Mix well.
2. 2.
   Lay the beef slices flat and divide the filling equally among them. Roll up the beef slices tightly, securing them with toothpicks if needed.
3. 3.
   Heat olive oil in a skillet over medium heat. Add the beef rolls and cook until browned on all sides, about 5 minutes. Remove the beef rolls from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5 minutes.
5. 5.
   Pour in the beef broth and bring to a simmer. Add the beef rolls back to the skillet and cook for an additional 10 minutes, or until the beef is cooked through.
6. 6.
   Remove the beef rolls from the skillet and set aside. Stir in the heavy cream into the mushroom sauce and simmer for another 5 minutes until the sauce thickens.
7. 7.
   Serve the Blinde Vink with the creamy mushroom sauce poured over the top. Remove the toothpicks before serving.

Treat your ingredients with care...

• Beef slices — Choose tender cuts of beef, such as sirloin or tenderloin, for the best results. Pound the slices lightly to ensure even thickness.
• Ground beef — Opt for lean ground beef to keep the filling moist without excessive fat.
• Mushrooms — Use fresh mushrooms like cremini or button mushrooms for a rich and earthy flavor.

Tips & Tricks

• For a twist, you can add a slice of cheese on top of each beef roll before rolling them up.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with cold water and add it to the sauce while simmering.
• Serve Blinde Vink with a side of mashed potatoes or buttered noodles to complete the meal.

Serving advice

Serve Blinde Vink hot, with the creamy mushroom sauce generously poured over the beef rolls. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Blinde Vink on a platter, placing them side by side. Pour the creamy mushroom sauce over the top, allowing it to cascade down the sides. Sprinkle some chopped parsley on top for an elegant touch.