Rinderrouladen - Beef Roulade

4 rashes beef roulade

salt

pepper

1 tbsp mustard







4 gherkins

4 rashes of bacon

oil

125ml red wine

250ml beef stock

·        Season beef with salt and pepper,

·        Spread mustard evenly on one side of beef roulade. Place thinly sliced gherkin and bacon on top.

·        Roll up and pierce them or make them somehow stay rolled up.

·        Fry roulades in hot oil for 2 mins. Pour wine and stock over roulades and let simmer   for approximately 60 mins.