4 garlic dill pickles
40g smoked bacon
2 dessert spoons of grainy mustard
salt and pepper
4 slices beef top round (Rinderrouladen) your butcher can slice and pound the meat for you)
300g baby onions
2 dessert spoons olive oil
2 dessert spoons tomato puree
1 tsp pepper corns
2 dessert spoons flour
500ml meat broth
First chhop the onion, pickles and bacon finely. Once finished fry the bacon in the pan with olive oil. Then add the onion and fry until glassy. Add the pickles and mustard and stir through. Season with salt and pepper and leave to cool.
Wash the beef and pat dry with kitchen paper towel. Season with salt and pepper and then spread over the bacon and pickle mixture onto each slice.
Roll up the meat and tie securely with kitchen string or wooden coktail sticks. Peel the baby onions.
Add oil to a skillet or pan and brown the meat all over. Add the onions and fry until golden brown.
Add the tomato puree and pepper corns and heat through quickly. Sprinkle over the flour and then fry for about 3 minutes, stirring all the time. Add the meat broth and bring to the boil. Turn down to a simmer, put a lid on the pan and simmer for about 1 1/2 hours. Turn the beef rouladen every 15 minutes or so.
Take the beef rouladen out of the pan. Remove the string. Taste the sauce and season if necessary. Serve the rouladen with the sauce, Spaetzle and salad
by Chef Hogan
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This recipe was added on 7 Jan 2017 and has been viewed 171 times.