A German surprise package traditionally filled with pieces of dill pickle, mustard and thinly sliced bacon. The tart flavour of mustard and dill pickle is a must, but to complete the filling I prefer thinly sliced vegetables like carrots, onions and bell pepper to bacon.
for the roulades:
6 pieces of boneless beef round (pounded)
6 teaspoons Dijon mustard
6 dill pickles (sliced lengthwise)
1 big white onion (cut in thin wedges)
1 red bell pepper (cut in thin strips)
2 carrots (sliced lengthwise)
salt and freshly ground black pepper
for the sauce:
3 tablespoons olive oil (or 1 tablespoon olive oil, 2 tablespoons butter)
2 small onions with the skin on (halved)
3 cloves of garlic
1 stick celery , preferably with the green
1 tablespoon Hungarian paprika powder
2 glasses of red wine
3 cups of vegetable broth
salt and pepper to taste
Place slices of beef on a work surface and season both sides with salt and pepper. Spread one side with mustard. Arrange evenly vegetable and pickle slices on each slice of beef. Roll up the roulade and secure with kitchen twine.
Heat the oil in a casserole and sear the beef roulades on all sides – they should be brown but not too dark. Remove the roulades. Add the onions, garlic, carrots, leek and celery to the casserole and cook stirring constantly. Return the roulades to the casserole and add the red wine, the vegetable broth and the paprika powder. Bring to a simmer. Cover and cook for about two hours on low heat.
Best with Knödl and red cabbage !