Rouladen

Method

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1. Bat each slice of beef between sheets of clingfilm until very thin and roughly rectangular.

   Mark done

2. Season with the salt and pepper and spread mustard right to the edges.

   Mark done

3. Lay a rasher of bacon on each, then some sliced onion and a strip of gherkin at one short end.

   Mark done

4. Roll up tightly, tucking the sides in, and secure with a cocktail stick or string.

   Mark done

5. Heat the oil in a heavy pan and brown the rolls all over, about 8 minutes. Lift out.

   Mark done Start 8 min timer

6. Add the chopped onion and carrot and cook 8 minutes.

   Mark done

7. Stir in the tomato purée, then the wine, and reduce by half.

   Mark done

8. Return the rolls with the stock and bay leaves, cover, and simmer on the lowest heat for 100 minutes.

   Mark done Start 100 min timer

9. Lift the rolls out, remove the sticks, and strain the sauce if you want it smooth.

   Mark done

10. Thicken with the cornflour slurry, return the rolls to warm through, and scatter the parsley over.

    Mark done

Chef’s Tips

• Bat them genuinely thin.
• Mustard to the edges.
• Roll tight and secure, or they unwind in the pot.

Pairing Suggestions

• Spätzle
• Red cabbage
• Potato dumplings

Storage & Reheating

Better the next day. Keeps 3 days refrigerated, freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.