Rinderroulade Recipe

Time2h

Serves4

Beef roll stuffed with bacon, pickles, and onions.

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Ingredients

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Main Ingredients

4 slices bacon

4 pieces pickles

1 large Onion

2 tablespoons Mustard

2 tablespoons olive oil

2 medium Carrots

2 medium Potatoes

Method

Cooking Instructions

Prepare the Beef

Lay the beef flank steak flat on a cutting board. Pound it gently with a meat mallet to even out the thickness and make it more tender.

Season and Spread

Sprinkle salt and black pepper all over the beef. Spread a thin layer of mustard on one side of the beef.

Add Fillings

Layer the bacon slices, pickles, and thinly sliced onions evenly over the mustard-coated side.

Roll the Beef

Starting from one end, carefully roll the beef tightly around the fillings. Secure the roll with kitchen twine or toothpicks.

Brown the Rinderroulade

In a large skillet, heat olive oil over medium-high heat. Sear the beef roll on all sides until browned.

Simmer the Rinderroulade

Transfer the beef roll to a pot. Add beef broth and bay leaves, and bring to a simmer. Cover and cook for about 1.5 hours, until the beef is tender.

Add Vegetables

After 1 hour of cooking, add chopped carrots and potatoes to the pot. Continue to simmer until vegetables are cooked through.

Serve

Remove the beef roll from the pot and let it rest for a few minutes before slicing. Serve with the cooked vegetables and some of the broth.