German beef rolls, stuffed with mustard, bacon, pickles, and onion, then braised until the filling melds with the gravy—a Sunday dinner staple.
Ingredients
- 4 thin beef slices (top round
- 150g each)
- 4 tsp mustard
- 8 slices bacon
- 2 pickles (sliced lengthwise)
- 1 onion (sliced)
- 2 tbsp oil
- 1 cup beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- salt
- pepper
Instructions
1
Preparation
Pound beef to 1/4 inch thickness. Season with salt and pepper.
2
Assembly
Spread mustard on each. Lay bacon, pickle slices, and onion on one end. Roll tightly, secure with toothpicks or twine.
3
Searing
Brown rolls in oil on all sides. Remove.
4
Gravy
Add tomato paste to drippings, cook 1 minute. Deglaze with wine, reduce slightly. Add broth.
5
Braising
Return rolls, cover, simmer 1.5 hours until tender.
6
Finishing
Remove rolls. Thicken gravy with cornstarch if desired. Slice rolls to show spiral, serve with gravy, red cabbage, and spätzle.