(adapted from Hrana i vino magazine)
500 g beef, in one piece, flattened thin
3 slices of Mortadella
1/2 tsp dried sage
1/2 tsp dried rosemary
5 1/2 Tbsp flour
1 Tbsp honey
50 g butter
5 cloves garlic
2-3 Tbsp mustard
100 ml milk
100 ml white wine + more as needed
salt and pepper
1/2 tsp caraway seeds
potatoes and carrots as much as you need
a pinch of ground nutmeg
First, prepare crepes. In a bowl beat the egg with milk. Add salt and nutmeg. Start adding flour, one tablespoon at a time, as the amount you’ll need depends on the size of the egg. Batter should be slightly thicker then the regular crepes. Fry 3 crepes in a 26 cm diameter non-stick pan.
Rub the meat with salt and pepper and spread mustard on one side. Sprinkle rosemary and sage over. Place a slice of Mortadella on each crepe, roll and put on the middle of the meat. Roll the meat tight and tie with a kitchen rope. Melt butter on a pan and add some oil so the butter doesn’t burn. Fry on each side just as much as it’s needed to brown a bit.
Mix honey with 1 tablespoon mustard and spread over the roll. Place roll in a baking dish as well as potatoes and carrots cut into wedges. Add garlic too. Pour wine over the vegetables, then season them with salt, pepper and caraway. Cover the dish with aluminum foil and bake in a preheated oven on 250°C/480°F for about 60 minutes. During baking, add more wine or water if needed.