Rinderrouladen
A hearty dish, full of flavour that arrives from Germany.
Ingredients
2 onion (peeled and diced)
1 1⁄2 ounces bacon (smoked bacon, diced)
2 tablespoons mustard (grainy)
10 ounces onion (pearl onions or baby onions, peeled)
2 tablespoons olive oil
2 tablespoons pureed tomato
1 teaspoon pepper (peppercorns)
2 tablespoons flour
4 gherkin (diced)
4 slices beef (beef top round)
2 1⁄2 cups broth (meat broth)
olive oil (for frying)
Instructions
Pan fry the bacon in olive oil, then adding the onion until translucent.
Add the pickles along with salt and pepper to taste.
Leave the mixture to cool.
Wash and dry the beef, seasoning it with sal, pepper and the mustard.
Spread the set aside mixture onto each beef slice, then roll up and hold them together with a toothpick or string.
In a hot skillet brown the meat all over then add the baby onions until golden brown.
Add the puree and peppercorns, sprinkle the meat with flour and fry for 3 minutes.
Add the meat broth cover and simmer for 1 1/2 hours, turning the meat every 15 minutes.
Yield
4 servings
Preparation time
15 minutes
Cooking time
2 hours
Total time
2 hours, 15 minutes