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.