Grandma's Beef Rouladen with Mustard Sauce

Juicy beef rolls filled with bacon, onions and pickled gherkin, slowly braised in a savory mustard sauce. A classic Sunday dish just like Grandma used to make.

By Timo 2 · 5 servings · 120 minutes

Ingredients

• 1000 g beef (top round, in thin slices)
• 4 EL mustard (medium hot)
• 150 g bacon (streaky, in strips)
• 2 Stück onions
• 2 Stück pickled gherkins
• 1 Stück carrot
• 2 EL wheat flour
• 1 TL sugar
• 2 EL cooking oil
• 500 ml water
• salt to taste
• pepper to taste

Method

1. Rinse the beef slices under cold water, pat dry and season with salt and pepper.
2. Peel the onions, finely dice one onion and leave the other in slices. Peel the carrot and cut it into chunky pieces.
3. Spread the beef slices thinly with mustard. Top with bacon strips, diced onion and one gherkin each.
4. Roll the meat slices tightly from the narrow end and secure with kitchen twine or toothpicks.
5. Heat the oil in a large braising pot and sear the beef rolls well on all sides. Remove them from the pot.
6. Fry the onion slices and carrot pieces in the drippings, sprinkle with the sugar and let them caramelize lightly.
7. Return the beef rolls to the pot, add the water and braise covered over low heat for about 90 minutes, until the meat is tender.
8. Remove the beef rolls and keep them warm. Strain the sauce through a sieve or purée it.
9. Stir the flour smooth with a little cold water, whisk it into the boiling sauce and simmer for about 3 minutes. Season with salt and pepper.
10. Remove the kitchen twine or toothpicks and serve the beef rolls with the sauce.