Rouladen

Method

Slice the beef into eight thin escalopes and pound flat with a meat mallet until about 5mm thick. Spread each escalope lightly with mustard, then layer with finely diced onion, a bacon rasher, and a gherkin in the centre. Roll up tightly from one end and secure with a cocktail stick or tie with kitchen twine. Season with salt and pepper, dust lightly with flour. Heat oil in a large heavy-bottomed pot and brown the rouladen on all sides until golden, then remove and set aside. In the same pot, sauté the remaining onion until softened, then deglaze with red wine, scraping up the browned bits. Add the beef stock and return the rouladen to the pot, nestling them seam-side down. Cover and simmer gently for 45-50 minutes until the beef is tender. Remove the rouladen and keep warm, then whisk butter into the braising liquid to create a smooth gravy, adjusting seasoning to taste. Serve the rouladen with the pan gravy alongside traditional accompaniments such as red cabbage and boiled potatoes.