Rinderrouladen (Beef Rouladen)

Thin slices of beef rolled around bacon, onion, mustard and gherkin and braised in a rich gravy.

TIME BREAKDOWN
Prep: 30 min
Cook: 1h 45m
Total: 2 hours 15 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 8 thin slices beef topside or silverside (about 100g each, ask your butcher to cut thin)
  • 4 tbsp medium German mustard
  • 8 thin slices streaky bacon
  • 2 onions, finely sliced
  • 4 large gherkins, halved lengthways
  • Salt and black pepper to taste
  • 2 tbsp sunflower oil
  • 1 carrot, diced
  • 1 celery stick, diced
  • 2 tbsp tomato purée
  • 250ml red wine
  • 500ml beef stock
  • 2 bay leaves
  • 1 tbsp cornflour mixed with 2 tbsp water

Method

  1. Lay out the beef slices and bash lightly to an even thickness. Season and spread each with 1/2 tbsp mustard.

  2. Lay a bacon slice, some sliced onion and half a gherkin on each. Roll up tightly and secure with cocktail sticks or kitchen string.

  3. Heat the oil in a large casserole and brown the rouladen on all sides for 8 minutes. Set aside.

  4. Add the carrot, celery and any remaining onion and cook for 6 minutes. Stir in the tomato purée for 1 minute, then add the wine and boil for 3 minutes.

  5. Return the rouladen, add the stock and bay leaves, cover and simmer gently for 1 hour 15 minutes until very tender.

  6. Lift out the rouladen. Strain the sauce, return to the pan and thicken with the cornflour mixture. Serve the rouladen with the gravy, red cabbage and potatoes or dumplings.