RINDER ROULADEN

RINDER ROULADEN image

Categories Beef

Yield 6

Number Of Ingredients 16

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6 pieces of rouladen (thinly sliced, outside round works best. You can buy this in most supermarkets, but I prefer to cut my own)
About 600g regular ground beef
2 Dill Pickles, sliced lengthwise into quarters
Salt
Pepper
1 bay leaf
2 cloves
2 tbsp tomato paste
2 cups beef broth (Home made is best)
2 carrots
1 onion
2 stalks of celery
1/2 cup red wine
Sharp mustard
3-6 slices bacon
Butter for browning

Steps:

1) Lightly season each rouladen with salt and pepper 2) Spread a thin layer of mustard on each piece of rouladen 3) Take about 100g of ground beef and form it into an olive shape with a pickle slice in the middle 4) Put a slice of bacon on the rouladen 5) Place the ground beef "olive" on the rouladen 6) Roll up the rouladen, completely wrapping the beef 7) Pin the rouladen closed with toothpicks 8) Heat a large frying pan over medium-high heat 9) Melt butter in pan 10) Add the carrots, celery and onion and cook for 3-4 minutes 11) Brown the rouladen on all sides, 5-6 minutes 12) Reduce heat to medium and remove rouladen from pan 13) Add red wine to pan to deglaze 14) Add broth to pan, along with cloves, bay leaves and tomato paste and bring to a boil. 15) Add rouladen back into pan, cover and cook over low heat until no longer pink in the middle, about 60 minutes. (Your rouladen should be almost completely covered by liquid) 16) Open lid slightly and cook for about another hour 17) Remove rouladen, strain gravy through a sieve and season to taste. 18) Searve with rotkohl and Spaetzle 19) Gut Essen!