ROULADEN OR RINDERROULADE

Rouladen or Rinderroulade image

Provided by Mommy Diva

Time 2h

Yield 2-3 serving(s)

Number Of Ingredients 15

1 boneless beef shank, cut into very thin steaks and hammered flat
1 onion, peeled and chopped
French mustard (to taste)
4 slices bacon or 4 slices pancetta, to taste
1 large dill pickle, cut into strips
2 garlic cloves, peeled and crushed
1 carrot, peeled and sliced
1 stalk celery, cut into moons
1 bay leaf
12 ounces red wine (approx. 1/2 bottle)
1 tablespoon tomato puree
beef stock, to taste
sea salt, to taste
fresh ground black pepper, to taste
flour, for dusting (or cornmeal)

Steps:

Spread the mustard on the inside of the steak.
Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes.
Add a little red wine and stir to deglaze the pan.
Place the rouladen on top of the vegetables and pour the remaining wine over the top.
Heat for 5 minutes to reduce the wine a little.
Add a little beef stock, tomato puree, bay leaf and season well.
Simmer gently for 1.5 hours
Strain the gray before serving and thicken a little if needed
Serve hot with boiled or mashed potatoes, carrots and broccoli.