German Rouladen

Method

1. 1
   • Dijon mustard 4 tbsp
   • salt to taste
   • black pepper to taste

   Season and coat the beef slices — Lay the beef slices flat and season with salt and pepper. Spread each with a thin layer of mustard.

2. 2
   • bacon 4
   • onion 1
   • dill pickle 4

   Fill and roll the beef — Lay a bacon slice, a scattering of chopped onion, and a pickle quarter along one end of each slice, then roll up tightly and secure with toothpicks or string.

3. 3
   • vegetable oil 2 tbsp

   Brown the rolls — Heat the oil in a pan and brown the rolls on all sides, about 10 minutes total. Transfer to the slow cooker.

   ⏱10 min
4. 4
   • beef stock 5 dl
   • tomato paste 2 tbsp
   • bay leaf 1

   Pour over the stock — Whisk the tomato paste into the beef stock and pour over the rolls. Add the bay leaf.

5. 5
   • wheat flour 2 tbsp

   Slow cook and thicken the sauce — Cover and cook on low for 6 hours, until the beef is very tender. Lift out the rolls, remove the toothpicks, whisk the flour into the sauce, and simmer briefly to thicken before serving.

   ⏱6 hr