Rouladen Or Rinderroulade

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 2
• 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 (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)

Recipe

• 1 spread the mustard on the inside of the steak.
• 2 arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
• 3 coat in seasoned flour then in a large pan or dutch oven, fry in a little oil until browned. remove and set aside.
• 4 in the same pan, sauté the onion,celery, carrot and garlic for 6 minutes.
• 5 add a little red and stir to deglaze the pan.
• 6 place the rouladen on top of the vegetables and pour the remaining over the top.
• 7 heat for 5 minutes to reduce the a little.
• 8 add a little beef stock, tomato puree, bay leaf and season well.
• 9 simmer gently for 1.5 hours
• 10 strain the gray before serving and thicken a little if needed
• 11 serve hot with boiled or mashed potatoes, carrots and broccoli.