Rinderroulade

The story

Stuffed meat rolls became a hallmark of German bourgeois and Sunday cooking, allowing thin slices of beef to enclose strongly flavoured pantry ingredients. Regional fillings vary, but mustard, bacon and gherkin became the classic combination. Cut open, each roulade reveals a savoury spiral. Long braising tenderises the lean beef and produces a gravy enriched by bacon, vegetables and browned meat. Rouladen are strongly associated with family Sunday lunch and Christmas-season meals, served with red cabbage, dumplings or potatoes.

Ingredients

• Main
• 2 piece beef slices4 beef slices
• 1 portion MustardMustard
• 2 piece bacon slices4 bacon slices
• 1 piece pickles2 pickles
• 0.5 piece onion1 onion
• 1 portion Beef stockBeef stock
• to taste to taste Salt and pepperSalt and pepper [Phase 1 metric normalisation: salt/pepper seasoning remains to taste]

Method

1. Method

   Spread mustard on beef, top with bacon, pickle, and onion. Roll up, secure with toothpicks, and brown in pan. Add stock and simmer for 90 minutes. Serve with gravy.

Nutrition

per serving

Estimated nutrition for Rinderroulade; use as editorial/testing data and refine from exact ingredient weights if needed.