Stuffed Beef Rolls on Chicory Vegetables

A quickly prepared original dish – exceptionally suitable for guests.

Clean the chicory, rinse, cut lengthwise into tender strips.

Slice the onion into fine strips. In a large frying pan, heat up the butter, start by sautéing the onion strips, then add the chicory strips, seasoning with salt, pepper and garlic. Sprinkle with sugar and gently caramelize. Season with a little grated orange zest. Before the caramel gets too dark, extinguish with a dash of orange juice. Once this has boiled away, drizzle with vinegar, always alternating a dash of both vinegars and a little orange juice. Simmer over low heat for five minutes until the liquids have reduced to a syrupy consistency. Remove the skillet from the stove.

In the meantime, lay out the beef slices on the surface.

pound them even thinner with a smooth meat mallet.

Be careful not to make any holes. Place two slices at a time next to each other so that they lap a little over each other and form a double-sized work surface. Season with salt and pepper, spread a little mustard thinly on top.

Bundle a few strips of chicory and place diagonally across one end of each meat slice. On top, evenly distribute the crumbled feta cheese (as I said, it works just as well without) and the chopped kitchen herbs.

Roll up the meat slices into a roll, with the seam side na

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