|1.00 kg||beef — deboned chuck or flat rib|
|freshly ground black pepper|
|1.00||garlic — cloves, crushed|
|10.00 ml||french mustard|
|10.00 ml||dried mixed herbs — or fresh, chopped|
|15.00 ml||flour — cake|
|250.00 g||potatoes — peeled and quartered if very large|
|250.00 g||carrots — scraped and cut into pieces|
|250.00 g||peas — fresh|
|250.00 g||rice — soaked|
1. Mix the salt, pepper, garlic and mustard and spread the inside of the meat with the mixture. Roll up the meat and secure with string at 25 mm intervals.
2. Rub the outside of the roll with 10 ml paprika, herbs and cake flour. Cut 2 pieces of aluminium foil large enough to cover each end of the roll, shiny side facing in. Place the meat in a cooking bag, fasten the cooking bag with string and pierce holes in he top.
3. Mix the potatoes with the left-over paprika and place in a cooking bag. Fasten with string and pierce holes in the bag. Place all the vegetables and rice in separate cooking bags, fasten and pierce.
4. Place the potatoes and rice on a large plate or in a suitable container and place the meat on top. Place in the microwave oven and cook for 45 minutes on 100 per cent power or till the meat is tender. (Place rest of vegetables in oven after 30 mins.) Leave the meat for 15 minutes and thicken the sauce with a cake flour and water paste, if necessary. Season the meat and vegetables with extra salt, if necessary.