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Beef roulade

CLASSIC

Preparation time:

about 20 minutes

Braising time: about 1¹/₂ hours

4 slices beef topside (round), 180–200 g/6–7 oz each salt freshly ground pepper medium strong mustard 60 g/2 oz streaky bacon 4 onions 2 medium gherkins 1 bunch soup vegetables (celery, carrots, leeks) 3 tablespoons cooking oil, e.g. sunflower oil about 250 ml/8 fl oz (1 cup) hot water or vegetable stock about 1 heaped teaspoon cornflour (cornstarch) 3 tablespoons water

Also:

roulade needles or cooking string

Per serving:

P: 44 g, F: 21 g, C: 8 g, kJ: 1654, kcal: 395, CU: 0.0

1 Pat the slices of beef dry with a kitchen paper towel, then season with salt and pepper. Spread 2–3 teaspoons mustard on the slices of meat. Slice the bacon. Peel 2 onions and cut in half. Now cut the onion halves and gherkins into slices.

2 Arrange the prepared ingredients on the slices of beef. Roll up them up, starting from the short side (photograph 1) and secure with roulade needles or cooking string.

3 Peel the other 2 onions and cut into quarters. Prepare the celery and carrots, peel, wash and leave to drain. Prepare the leeks, cut them in half lengthways, wash thoroughly and leave to drain. Finely chop all the prepared vegetables.

4 Put the oil in a saucepan or roasting tin. Add the roulades and brown briskly on all sides. Add the onions and soup vegetables, then fry (sauté) briefly (photograph 2). Then add half the hot water or stock. Cover and cook the roulades over medium heat for about 1¹/₂ hours.

5 Turn the roulades over now and again. Gradually replace the evaporated liquid with more hot water or stock. Take the cooked roulades out of the pan, remove the cooking string or roulade needles, arrange them on a previously warmed dish and keep in a warm place.

6 Rub the cooking juices through a sieve (photograph 3). Add more water or stock to make 375 ml/13 fl oz (1⁵/₈ cups) and bring to the boil. Stir some water into the cornflour (cornstarch) until you obtain a smooth paste. Bring the sauce to the boil, stir in the mixture just prepared and simmer without a lid over low heat for about 5 minutes, stirring constantly. Season the sauce with salt, pepper and mustard. Serve with: cauliflower (p. 118), red cabbage (p. 120) or peas (p. 119) and carrots (p. 118) and boiled potatoes (p. 158). TIP» If you prefer you can replace 100 ml/3¹/₂ fl oz (¹/₂ cup) water or vegetable stock with red wine and instead of onions you can use 1 bunch of spring onions. EXTRA TIP» You can also add 1–2 carrots, cut into strips and braised, to the roulade stuffing. Serve with sugar peas and potatoes.