Beef Rouladen with Bacon, Onion and Gherkin
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Ingredients
- 700 g beef braising steak
- 8 smoked streaky bacon
- 1 onion
- 4 gherkins
- 2 tbsp dijon mustard
- 500 ml beef stock
- 2 tbsp plain flour
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 44.1 g
- Carbohydrate
- 7.5 g
- of which sugars
- 3.2 g
- Fat
- 33.3 g
- of which saturates
- 10.3 g
- Fibre
- 1.3 g
- Salt
- 3.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bash the beef braising steak into 8 thin slices (or ask your butcher to cut it this way), then season.
- 2
Spread each slice with dijon mustard, then lay a rasher of bacon, a few slices of onion and a quarter of a gherkin along one edge. Roll up tightly and secure with cocktail sticks or kitchen string.
- 3
Heat the vegetable oil in a large flameproof casserole and brown the rouladen on all sides, about 6-8 minutes, then remove.
- 4
Fry the remaining onion in the same pot for 3 minutes, stir in the flour, then gradually whisk in the beef stock.
- 5
Return the rouladen to the pot, cover and simmer gently for 60-70 minutes until the beef is tender, turning once halfway.
- 6
Remove the cocktail sticks before serving the rouladen with the sauce spooned over.
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