Beef Rouladen With Bacon and Pickle

Beef rouladen start with the meat. Pound the slices of beef topside into thinner sheets, then season with salt and pepper on both sides. Spread each slice with a thin layer of wholegrain mustard.

Cut the bacon into thin strips, dice the onion finely and slice the pickle into lengthwise quarters. Arrange the bacon, onion and pickle along the edge of each slice.

Roll up each slice tightly from the shorter end and secure it with a toothpick or kitchen string so the filling does not spill out during braising.

Heat the rapeseed oil in a pot and sear the rouladen on all sides until browned. Set them aside on a plate.

In the drippings, soften the finely chopped onion and carrot, add the tomato paste and saute it briefly. Return the rouladen to the pot and pour in the hot beef stock so they are mostly submerged.

Add the bay leaf and allspice, cover with a lid and braise over low heat for 90 minutes, until the meat is tender. Turn the rouladen occasionally so they cook evenly.

Remove the cooked rouladen and keep them warm. Take the bay leaf and allspice out of the drippings. Stir the plain flour into a little cold water and pour it into the sauce while stirring constantly.

Let the sauce thicken for a few minutes and add salt to taste. For a smoother texture, blend it with an immersion blender. Remove the toothpicks from the rouladen and serve them coated in the sauce, ideally with dumplings or mashed potatoes.