Beef Rouladen
(Beef Rolls) Recipe

Origin: Germany Period: Traditional

Ingredients:

8 thin slices of beef
2 tbsp prepared mustard
1 tsp paprika
125g bacon, diced
100g onion, diced
1 tsp cornflour (cornstarch)
240ml tomato purée
1 tbsp lemon juice
8 tbsp oil
2 tbsp sour cream,(optional)
240ml boiling water
2 crème fraîche (optional)

Beef Rouladen
(Beef Rolls) Preparation:

Method:

Take a piece of roasting beef and cut 8 thin slices about 10 x 15cm, slicing with the grain. Place the slices between two sheets of clingfilm and pound lightly to flatten and tenderize. Strip off the plastic an brush the slices lightly with the mustard then season with salt and black pepper. Meanwhile, mix together the bacon and tomato purée. Spread this mixture evenyl over the meat slices then, starting from one of the narrow ends roll the meat up as tightly as you can. Turn in thends then secure the rols with toothpicks or butchers' twine.

Heat the oil in a heavy-bottomed pan and when hot add the beef rolls and fry until browned on all sides. Carefully pour in the boiling water then cover the pan and allow the meat to braise gently for aobut 150 minutes, or until done (top-up the wate to maintain the original level as you cook).

When the meat is done transfer the meat to a hot plate then whisk the cornflour into the water mixtuer to form a gravy. Season to taste and cook until thickened then season with the lemon juice, paprika, tomato purée and the sour cream or crem fraiche. Place out the rolled beef and serve with the gravy.

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