Germany
Rinderrouladen
Beef rolled around mustard, bacon and pickle. A neat parcel with a gravy that steals the show.
Contains alcohol
For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.
150 minTime
48 gProtein each
mildSpice
Make it your way
Grandma's wayMustard, bacon and gherkin inside, red wine gravy outside.
The original528kcalsame
48 gproteinsame
2 gfibresame
150minutessame
Rinderrouladen.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Lay the beef slices flat, pound thin if needed, season and spread each with mustard.
- 2Top with bacon, onion strips and gherkin, roll tightly from the short end and secure with toothpicks or string.
- 3Brown the rolls all over in hot oil, then lift out. Fry chopped onion, carrot and celery, then the tomato paste.
- 4Pour in the wine, scrape the pan, add stock and bay, return the rolls, cover and braise on low.
- 5Remove the rolls, strain or blend the sauce, thicken with cornflour and season.
Serve it like this
Remove the toothpicks, halve one roll on the diagonal to show the spiral, and pool gravy around. Serve with potato dumplings and red cabbage.
