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1
Chop up the for the filling.
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2
Don't throw away the parsley stems!
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3
We'll use them in the sauce later.
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4
Spread the strips of meat out on a piece of cling wrap until it's about as large as a sheet of nori seaweed.
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5
Try to maintain the same thickness so it looks better later.
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6
Season with salt and pepper, spread grainy mustard, sprinkle cheese, and cover with the vegetables you chopped in 1.
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7
Leave an open edge around the vegetables!
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8
Using cling wrap, carefully roll up the meat just like you would a sushi roll.
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9
Pinch each end closed to ensure no filling escapes, then lightly dust with cake flour.
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10
The cake flour really brings out the flavor of the meat and helps thicken the sauce.
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11
Heat olive oil on medium heat in a pan and saute the meat roll until browned on all sides.
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12
Add all of the other seasonings besides salt and pepper along with the parsley stem, cover, reduce heat to low, and steam for 10 minutes.
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13
After about 5 minutes, flip over so everything cooks evenly.
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14
Once it's cooked, remove the parsley and season with salt and pepper.
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15
If you'd like, you can put some ketchup!
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16
Let the meat rest before cutting into it!
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17
Cover a plate with sauce, arrange the sliced meat roll, and garnish with warm vegetables.
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18
If you have heavy cream, add some to the sauce for a creamier texture and a little flair to the dish
