Beef rouladen with potatoes

Lay the rouladen flat and season with salt and pepper. Then spread a thin layer of mustard on them.

• 2 Beef rouladen
• 2 tbsp Mustard
• Salt
• Black pepper

Cut the bacon into thin strips about 4 cm long.

• 40 g Bacon

Peel one onion, halve it and cut into thin strips. Keep the second onion for the sauce.

• 1 Onion

Spread the bacon and onion strips evenly over the rouladen.

Cut the pickles lengthwise into strips.

• 2 Pickles

Place the pickle strips across the narrow end. Fold in the sides and roll up the rouladen tightly.

Wrap the rouladen with kitchen string or pin them with rouladen skewers so nothing falls out.

Heat the vegetable oil in the braising pot until it shimmers. Add the rouladen and brown them on all sides for 2 minutes each, until golden brown.

• 2 tbsp Vegetable oil

Meanwhile, while step 8 runs

Meanwhile, peel the second onion and finely dice it.

• 1 Onion

Meanwhile, while step 8 runs

Peel the carrot and cut into small cubes.

• 1 Carrot

Place the rouladen on a plate. Leave the fat in the pot.

Roast the onion and carrot in the fat over medium heat for 5 minutes, until golden brown.

Stir in the tomato paste and keep stirring while it toasts, until it darkens and smells rich.

• 1 tbsp Tomato paste

Sprinkle the flour over and stir for 1 minute to cook it lightly.

• 1 tbsp Flour

Deglaze with the red wine and scrape the browned bits off the bottom. Let it reduce for about 2 minutes.

• 100 ml Wine

Add the broth cube, 300 ml water and bay leaf, and bring to a quick boil.

• 1 Vegetable broth
• 300 ml Water
• 1 Bay leaf

Put the rouladen back in the pot with the juices, put the lid on and braise on the lowest heat for 45 minutes.

Turn the rouladen carefully. The sauce should cover them halfway.

Put the lid back on and braise for another 25 minutes.

Meanwhile, while step 19 runs

Meanwhile, peel the potatoes.

• 500 g Potatoes

Meanwhile, while step 19 runs

Quarter the potatoes and put them in a second pot.

Cover the potatoes with water, salt and bring to a boil. Then cook for 20 minutes, until soft. The rouladen keep braising meanwhile.

• Salt

Meanwhile, while step 22 runs

Meanwhile, finely chop the parsley.

• ½ bunch Parsley

Drain the potatoes, return them to the pot and keep warm with the lid on.

Lift out the rouladen, remove the string or skewers and keep warm. Fish the bay leaf out of the sauce.

Reduce the sauce uncovered over high heat for 5 minutes, until it is thick and creamy. Season with salt and pepper.

• Salt
• Black pepper

Plate the rouladen with sauce and potatoes and sprinkle with parsley.