Rolled Beef – Rinder-Rouladen
Remembering my childhood this meal was something my mother cooked on a Sunday. The whole house would be filled with the scent of the meat and gravy. It doesn’t need a lot of attention while it is simmering on the stove, most of the work is done ahead of cooking. This gives you the opportunity to prepare some desert while the Rouladen are getting ready.
- Arrange the beef slices next to each other and season with salt and pepper.
- Spread mustard on each slice but only on the top side.
- Put a slice of bacon on top of the mustard.
- Next, wash and clean some carrots and cut them to a length that is similar to the width of the beef slices. The carrot mustn’t be too thick, so if it is thick, cut the length into quarters.
Note: I was a little lazy and just used some of these small snack carrots – it works too!
- Now arrange one carrot slice almost at the end of the beef slice (see picture).
- Cut and arrange a pickle and some of the onion the same size as the carrot and arrange it next to the carrot.
- Now carefully roll the slice of beef from one end (starting at the side with the carrot, pickle and onion) towards the other end.
- Fix the end with toothpicks or a metal pick, you can also use kitchen yarn.
- In a large pan heat some oil.
- Place the rolled beef in the pan, toothpick side down first.
- Brown from all sides.
- Boil some water and add it to the browned beef, then add broth concentrate … or just use ready beef broth.
- Let simmer for 1.5 hours, check occasionally for enough broth and add more if needed.
- After 1.5 hours remove the meat from the pan and set it aside, it’s time to work on the sauce!
- You will probably have to refill some of the fluid in the pan with some broth or water.
- Mix one flat tablespoon of starch with 3 tablespoons of cold water.
- Bring the sauce to a boil and add the starch mixture.
- Let boil for a few minutes and then spice to tast with salt, pepper and mustard.