Rouladen
Thin beef slices rolled around mustard, bacon, onion and pickles, then braised in a dark gravy.
Ingredients
- 2 thin beef steaks (about 150 gm each), pounded thin
- 2 tspn German mustard
- 2 rashers streaky bacon
- 1 small onion, finely chopped
- 1 dill pickle (gherkin), quartered lengthways
- 1 tbspn vegetable oil
- 1 small carrot, chopped
- 1 celery stick, chopped
- 200 ml beef stock
- 100 ml red wine
- 1 tbspn plain flour
- Knob of butter
- Salt and pepper
Method
- 1
Lay the beef slices flat. Spread each with a thin layer of mustard, then lay a rasher of bacon on top.
- 2
Divide the chopped onion and pickle strips between the two pieces of beef.
- 3
Roll each one up tightly and secure with toothpicks or kitchen string.
- 4
Heat the oil in a small casserole and brown the rouladen on all sides. Remove and set aside.
- 5
Add the carrot and celery to the pan and fry for .
- 6
Pour in the red wine and stock, scraping up any browned bits. Return the rouladen to the pot.
- 7
Cover and simmer gently for until the beef is tender.
- 8
Remove the rouladen and keep warm. Mix the flour with the butter and whisk into the sauce. Simmer for until thickened.
- 9
Remove the toothpicks or string from the rouladen and serve with the gravy.
Notes
- Ask your butcher for thin-cut topside steaks, or bash thicker ones flat.
- Classic accompaniments are red cabbage and potato dumplings.
- This is a traditional German Sunday lunch dish.