Rouladen
Rouladen has been a staple of German Sunday dinners for generations, traditionally served with red cabbage and potato dumplings.
Thin slices of beef rolled around bacon, onion, mustard and pickle, then braised slowly in a rich gravy until melt-in-the-mouth tender — a German Sunday roast staple.
Ingredients
Method
Spread each beef slice with mustard, then layer with bacon, onion and a gherkin quarter.
Roll tightly and secure with kitchen string or skewers.
Brown the rolls all over in a hot pan, then transfer to a pot with beef stock.
Braise covered on low heat for 1.5 hours until fork-tender. Thicken the sauce before serving.
Securing the rolls tightly before browning stops the filling from spilling out during the long braise.
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