RinderrouladenBraised Beef Rolls with Mustard and Pickles
Thin slices of beef are spread with mustard, filled with bacon, onion, and pickles, then rolled and braised until tender. The pan juices reduce into a savory gravy that makes this a deeply comforting Sunday-style dish.
Prep
35m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rolls
- 800gTop Round Beef (cut into thin slices)
- 40gMustard
- 150gBacon (thinly sliced)
- 200gOnion (finely chopped)
- 120gPickled Cucumber (cut into thin strips)
- 8gSalt
- 4gBlack Pepper (crushed)
Braise
- 30mlVegetable Oil
- 600mlBeef Stock
- 1pcsBay Leaf
Gravy
- 15gCorn Starch
- 30mlWater (cold)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Season the top round beef with the salt and black pepper. Spread with the mustard and top with the bacon, onion, and pickled cucumber.
- 02
Roll the beef tightly and secure each roll with kitchen string or toothpicks.
- 03
Heat the vegetable oil in a heavy ovenproof pot and brown the rolls on all sides.
- 04
Add the beef stock and bay leaf, cover, and braise at 160°C (320°F) until the beef is tender.
- 05
Transfer the rolls to a plate and remove the bay leaf. Bring the braising liquid to a simmer.
- 06
Whisk the corn starch with the cold water until smooth, then whisk it into the liquid and cook until the gravy lightly coats a spoon.
- 07
Return the rolls to the gravy, remove the string or toothpicks, and serve hot.
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