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Name: Rouladen
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: Germany
Ingredients: 600 g beef top round, thinly sliced; 3 tbsp German mustard; 80 g streaky bacon; 4 small dill pickles; 1 onion; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 500 ml beef stock; 1 carrot; 1 bay leaf

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Germany2 h 30 minServes 4cooked before

Rouladen

Rinderrouladen

Ingredients11

beef top round, thinly sliced600 g
German mustard3 tbsp
streaky bacon80 g
small dill pickles4
onion1
salt1 tsp
black pepper1/2 tsp
vegetable oil2 tbsp
beef stock500 ml
carrot1
bay leaf1

meatspice & saucevegetableother

Method

Lay the beef slices flat, season with salt and pepper, and spread mustard over each slice.
Place bacon, pickle strips, and thin onion slices on each piece, then roll tightly and secure with kitchen twine or toothpicks.
Heat the oil in a heavy pot and brown the rolls on all sides.
Add the remaining onion, sliced carrot, bay leaf, and beef stock.
Cover and braise gently for about 1 hour 45 minutes until the beef is tender.
Remove the rolls, strain the cooking liquid, and simmer it down into a gravy.
Slice the rouladen and serve with the gravy.