Beef Rouladen
Beef rolled around bacon, pickle and mustard, normally braised until Sunday gives up. Beat the beef thin enough and the same parcel is on the table in nineteen minutes with all its filling intact.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Beat the beef slices out to 3 mm between baking paper, then season and spread each with mustard.
Lay a rasher of bacon, the gherkin strips and the onion along one short edge, roll up tightly and secure with two cocktail sticks.
Brown the rolls in the oil over medium-high heat for 4 minutes, turning to colour all sides.
Pour in the stock, cover and simmer gently for 9 minutes, turning once, until the beef is tender and the bacon inside is cooked through.
Lift out the rolls, whisk the cornflour slurry into the pan and bubble 1 minute to a glossy gravy. Pull the sticks out before serving.
Read all that and thought “absolutely not”?
Completely fair. Beef Rouladen is sitting in the German kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the German kitchen
Crisp, brown and reassuringly enormous.