Rouladen

Rouladen

• beef topside slices800 g
• medium mustard4 tbsp
• streaky bacon8 rashers
• onions2
• pickled gherkins4
• salt1 tsp
• black pepper
• clarified butter2 tbsp
• kitchen string

Gravy

• onions1
• carrots1
• tomato paste1 tbsp
• dry red wine100 ml
• beef stock700 ml
• bay leaves1
• cornflour1 tbsp
• soured cream (optional)2 tbsp
• water1 tbsp

Rouladen

1. 01

   Lay the 8 thin beef slices out flat and pat them dry. If any are thicker than 5 mm, put them between two sheets of cling film and beat them out with the base of a heavy pan until even.

2. 02

   Season each slice with salt and black pepper and spread it with about half a tablespoon of mustard, right out to the edges.

3. 03

   Thinly slice the 2 onions for the filling. Lay a rasher of bacon along each beef slice, divide the sliced onion between them and set half a gherkin, cut lengthways, across one short end.

4. 04

   Fold the long sides in by a centimetre, then roll up tightly from the gherkin end and tie with a loop of kitchen string. Folding the sides in is what keeps the filling inside during the long braise.

5. 05

   Heat the clarified butter in a heavy casserole over high heat and brown the rolls on all sides, in two batches so the pan stays hot, about 8 minutes a batch. Lift them onto a plate.

Gravy

6. 06

   Roughly chop the second onion and the carrot and fry them in the same pan for 6 to 8 minutes until browned at the edges, stir in the tomato paste and cook it for 1 minute, then pour in the wine and scrape up everything stuck to the base.

7. 07

   Return the rolls and any juices, pour in enough stock to come two thirds of the way up them and add the bay leaf. Cover and keep at the barest simmer for 1 hour 30 minutes to 2 hours, turning them once, until a fork slips into the meat without pressure.

8. 08

   Lift the rolls out and keep them warm. Strain the liquid into a saucepan, pressing the vegetables through for body, skim the fat and boil it down by about a quarter.

9. 09

   Slake the cornflour in the tablespoon of cold water, whisk it in and simmer for 2 minutes until the gravy coats a spoon. Stir in the soured cream off the heat if using.

10. 10

    Snip off the string, return the rolls to the gravy and warm them through before serving.