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

Method

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