Germany / Main
Rinderrouladen
Thin slices of beef rolled around mustard, bacon and gherkin and braised until they give way.
Ingredients
- Beef, thinly sliced, 150-200 g each, beaten thin800 g
- Medium mustard4 tbsp
- Smoked bacon120 g
- Gherkins, quartered lengthways4
- Onions2
- Carrot1
- Tomato paste1 tbsp
- Dry red wine200 ml
- Beef stock500 ml
- Bay leaves2
- Oil for frying2 tbsp
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Beat the beef to five millimetres, season it and spread with mustard. Lay the bacon, strips of onion and a gherkin along the short edge.
Roll them up, tucking the sides in, and secure with a skewer or string. Firm but not tight — the filling expands.
Brown the rolls hard on every side and lift them out. In the same fat fry the remaining onion and the carrot, add the tomato paste and give it a minute.
Pour in the wine, let it reduce by half, add the stock and bay. Return the rolls, cover and braise over a low flame for an hour and a half.
Lift the rolls out and remove the skewers. Blend the gravy in the pot or crush it with a masher, then reduce it to the thickness you want.
