Rinderroulade

Step by stepInstructions

1. Season the beef slices with salt, pepper and paprika. Spread each with a teaspoon of mustard.
2. Lay bacon strips, onion and pickle strips over each slice.
3. Roll up tightly from a short end and secure each roll with kitchen twine or toothpicks.
4. Heat the oil in a Dutch oven and brown the rolls on all sides, about 8 minutes.
5. Add the broth, wine, tomato paste and bay leaf. Bring to a simmer, cover and cook gently 1 1/2 hours until the beef is fork-tender.
6. Remove the rolls and keep warm. Discard the bay leaf.
7. Whisk the flour with a little cold water into a paste and stir into the simmering sauce to thicken. Season to taste.
8. Slice the rolls or serve whole, sauce spooned over.