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Beef roulade

Rinderrouladen

A classic German Sunday dish

4 servings

4 spring onions

1 carrot

4 slices beef (each 180–200 g/7 oz , from the leg)

4 tsp medium mustard

salt

freshly ground black pepper

8 slices bacon (about 160 g/5 ½ oz)

3 tbsp cooking oil, e. g. rapeseed oil

250 ml meat stock

Optional:

20 g/¾ oz (3 tbsp) plain (all purpose) flour

3 tbsp cold water

1 spring onion

Also:

wooden toothpicks or roulade needles

Preparation time: about 30 minutes

Cooking time: about 1 ½ hours

1 Clean the spring onions, rinse, wipe dry and cut in half. Peel the carrots, rinse, drain and slice.

2 Pat the beef dry. Put the beef slices side by side, coat with mustard and sprinkle with salt and pepper.

3 Place 2 slices of bacon and 2 spring onion halves on each slice of beef. Roll up from the narrow side. Secure the roulades with toothpicks or roulade needles.

4 Heat the cooking oil in a large, flat pan. Add the roulades and brown briskly on all sides. Add the carrots and the rest of the spring onions and fry briefly with the rest.

5 Add the stock and braise the roulades for about 1 ½ hours. Turn the roulades from time to time and add more stock or water if necessary.

6 Arrange the cooked roulades on a preheated dish. Remove the toothpicks and place the roulades in a warm place.

7 Add water to the cooking juices to make up to 500 ml/17 fl oz (2 cups), bring to the boil and puree with a stick blender.

8 If you like, mix together flour and cold water and stir this mixture into the boiling sauce. Continue cooking the sauce for about 5 more minutes, season with salt and pepper. Clean the spring onions, rinse, pat dry, cut into thin slices and stir into the sauce.

Tip: You can also add a little mustard to add a kick to the sauce.

Accompaniment: Serve with red cabbage. To make red cabbage: remove the outer leaves of a 1 kg/2 ¼ lb red cabbage. Cut into four. Cut out the stalk. Cut the red cabbage into very thin strips or grate, rinse and drain. Peel 375 g/13 oz sharp apples, cut into quarters and cut our the core. Cut the apples into small pieces. Peel 2 onions and cut into cubes. Heat 5 tbsp cooking oil or 50 g/2 oz (3 tbsp) goose fat in a pan. Add the diced onions and fry briefly, stirring all the time. Now add the red cabbage strips and pieces of apple and continue frying. Add 1 bay leaf, 3 cloves, 5 juniper berries , 5 grains allspice, salt, pepper, a little sugar, 2 sticks cinnamon, 2 tbsp red wine vinegar, 3 tbsp redcurrant jelly and 125 ml/4 fl oz (½ cup) water. Cover and braise the red cabbage over low heat, stirring occasionally. Season with salt and sugar.