Beef Rouladen with Mustard and Braised Red Cabbage
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Ingredients
- 700 g beef braising steak
- 8 smoked streaky bacon
- 2 tbsp wholegrain mustard
- 4 gherkins
- 400 g red cabbage
- 1 apple
- 2 tbsp red wine vinegar
- 400 ml beef stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 532 kcal
- Protein
- 44.7 g
- Carbohydrate
- 11.2 g
- of which sugars
- 8.7 g
- Fat
- 33.4 g
- of which saturates
- 10.3 g
- Fibre
- 3.7 g
- Salt
- 3.10 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 and season.
- 2
Spread each slice with wholegrain mustard, then lay a rasher of bacon and a quarter gherkin along one edge. Roll up tightly and secure with cocktail sticks.
- 3
Heat half the vegetable oil in a large flameproof casserole and brown the rouladen on all sides, then remove and set aside.
- 4
Add the shredded red cabbage and diced apple to the pot with the remaining oil and the red wine vinegar, and cook for 5 minutes.
- 5
Pour in the beef stock, return the rouladen to the pot, cover and simmer for 60-70 minutes until the beef is tender and the cabbage has softened.
- 6
Remove the cocktail sticks and serve the rouladen on a bed of the braised cabbage.
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