Rinderrouladen

Ingredients

Quantities for 4 servings.

• 800 g Beef, thinly sliced, 150-200 g each, beaten thin
• 4 tbsp Medium mustard
• 120 g Smoked bacon
• 4 piece Gherkins, quartered lengthways
• 2 piece Onions
• 1 piece Carrot
• 1 tbsp Tomato paste
• 200 ml Dry red wine
• 500 ml Beef stock
• 2 piece Bay leaves
• 2 tbsp Oil for frying
• to taste Salt and pepper

Method

1. Beat the beef to five millimetres, season it and spread with mustard. Lay the bacon, strips of onion and a gherkin along the short edge.
2. Roll them up, tucking the sides in, and secure with a skewer or string. Firm but not tight — the filling expands.
3. Brown the rolls hard on every side and lift them out. In the same fat fry the remaining onion and the carrot, add the tomato paste and give it a minute.
4. Pour in the wine, let it reduce by half, add the stock and bay. Return the rolls, cover and braise over a low flame for an hour and a half.
5. Lift the rolls out and remove the skewers. Blend the gravy in the pot or crush it with a masher, then reduce it to the thickness you want.