Rinderrouladen (German Beef Rolls)

Method

1. Put each beef slice between two sheets of cling film and pound it with a rolling pin or the base of a pan to an even 5 mm, about 20 × 12 cm. Remove the film, season one side with salt and pepper and spread it thinly with mustard.

   Add in this stepThin beef slices from the topside or silverside (about 160 g each, 5–7 mm thick) 2Salt ½ tspBlack pepper 2 pinchGerman medium-hot mustard 3 tsp

2. Thinly slice half the onion and quarter the pickles lengthwise. Lay the bacon over the beef and put the onion and pickle at one short end. Fold the long sides in by 2 cm, then roll up tightly from the pickle end and secure with 2 or 3 toothpicks or kitchen string.

   Add in this stepThin streaky bacon rashers 4Onion ½Small dill pickles (gherkins) 2

3. Heat the oil in a heavy 22 cm pot over medium-high heat and brown the rolls for 7 min, turning, until they have a deep brown crust on every side. That colour is the flavour of the sauce, so don't rush it. Lift them onto a plate.

   Add in this stepVegetable oil 1½ tbsp

   medium-high heat

4. Cut the rest of the onion, the carrot and the celery into 1 cm dice, add them to the same pot and cook on medium heat for 4 min, until golden. Stir in the tomato paste and cook for 1 min more, until it darkens.

   Add in this stepOnion ½Carrot 80 gCelery (or celeriac) 50 gTomato paste 1 tbsp

   medium heat

5. Pour in the wine and let it bubble on high heat for 2 min, scraping up the brown bits with a wooden spoon, until reduced by half. Add the stock and bay leaves and return the rolls; the liquid should come at least halfway up them. Bring to a simmer, cover, turn down to low heat and braise for 1 h 30 min, turning the rolls once. They are done when a fork slides in easily.

   Add in this stepDry red wine 100 mlBeef stock 400 mlBay leaves 1

   high heat→low heat

6. Lift out the rolls and keep them warm. Remove the bay leaves and either push the sauce through a sieve, pressing the vegetables with a spoon, or blend it smooth, then return it to the pot. Bring to a simmer on medium heat, stir in the cornflour mixed with the cold water and cook for 2 min more until glossy and thickened. Season with salt.

   Add in this stepCornflour (cornstarch) 1½ tspCold water (for the cornflour) 1½ tbspSalt ¼ tsp

   medium heat

7. Remove the toothpicks or string, return the rolls to the sauce to heat through and serve with boiled potatoes or potato dumplings and braised red cabbage, with plenty of gravy.