Preparation

Butcher – Preparation/Method

1. Cut each beef slice in half, to create approx. 15 x 12 cm pieces. Pound steaks to flatten slightly.
2. Cut pickles lengthwise into quarters, to make 16 spears. If bacon has the short cut end attached, remove and reserve for another purpose. Cut onion lengthwise (end to end) into thin slices.
3. Arrange beef on work surface, with narrower ends of the slices closest to you. Place a teaspoon of mustard on each slice and spread into a thin layer. Sprinkle with pepper, and place a strip of bacon on top of the mustard and pepper.
4. At the bottom third of each slice, on top of the bacon, arrange two pickle spears and four or five slices of onion.
5. Roll up the beef slices from the bottom, tucking in the sides as you go. Use a thin poultry-lacer skewer, or butcher's twine, to secure the rouladen.
6. Transfer to a tray or platter for display. Garnish with fresh parsley, if desired.

Customer – Instructions for Preparation

1. Heat a knob of butter and a splash of oil in a deep heavy-based skillet. Sear rouladen on all sides until golden.
2. Add 2 cups beef broth and 1/2 cup red wine to the pan. Bring to a boil, simmer 1 minute, then cover pan.
3. Reduce heat to low and simmer for 1 1/2 hours.
4. To thicken sauce – remove rouladen from pan, stir together 1/4 cup corn flour and 2 Tbsp cold water. Whisk corn starch mixture into the hot cooking liquid and cook 3 - 4 minutes, whisking regularly, until thick and glossy. Return rouladen to sauce to serve.

Serving Suggestion

• Serve with Sauteed Red Cabbage, mashed potatoes, and green beans