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Rouladen (Germany)

Name: Rouladen (Germany)
Total time: 100 min
Yield: serves 4
Ingredients: 600 g Sliced beef; 4 c. à s. Mustard; 1 Onion; 100 g Bacon bits; 4 Gherkin; 2 c. à s. Neutral oil; 400 ml Stock; 100 ml White wine

Preparation time: 1 h 40
Servings: serves 4

Ingredients

serves 4

Sliced beef — to buy600 g
Mustard — to buy4 c. à s.
Onion — to buy1
Bacon bits — to buy100 g
Gherkin — to buy4
Neutral oil — to buy2 c. à s.
Stock — to buy400 ml
White wine — to buy100 ml

Preparation

Lay the 4 thin beef slices on the counter, season both sides with salt and pepper, then spread the top generously with mustard using the back of a spoon.
Scatter the finely sliced onion, bacon and gherkins cut into sticks over the whole surface of each slice, leaving a 1 cm margin at the edges.
Roll each slice up tightly starting from one end, to enclose the filling, then secure the roll with 2 toothpicks or kitchen string.
Heat the oil in a pot over high heat and brown the rolls for 5-6 minutes on all sides, until nicely coloured: this browning is what gives the sauce its flavour.
Add the stock and white wine, bring to a simmer, cover and cook over low heat for 1 to 1.25 hours, until the meat is fork-tender.
Remove the rolls from the pot and carefully take out the toothpicks or string.
If you want a very smooth sauce, blend it with a hand blender; otherwise leave it as is and reduce it over high heat for a few minutes if it seems too thin.
Return the rolls to the sauce to warm through, then serve with potatoes or spätzle, generously coated in sauce.