Ingredients

3 lb rump steak, sliced ½ inch thick, trimmed of all fat, and pounded ¼ inch thick
5 teaspoons Düsseldorf prepared mustard, or substitute another hot prepared mustard
1 oz finely chopped onions
6 rashers streaky bacon, each about 8 inches long
3 dill-pickled cucumbers, rinsed and cut lengthways into halves
1½ oz lard
¾ pint water
4 oz coarsely chopped celery
¾ oz thinly sliced leeks, white part only
1 tablespoon finely chopped scraped parsnip
3 parsley sprigs
1 scant teaspoon salt
½ oz butter
½ oz flour

Details

Serves: 6

 

Method

Cut the steak into 6 rectangular pieces about 4 inches wide and 8 inches long. Spread each rectangle with a teaspoon of mustard, sprinkle it with 2 teaspoons of onions, and place a rasher of bacon down the centre. Lay a strip of pickled cucumber across the narrow end of each piece and roll the meat round it, like a Swiss roll, into a cylinder. Tie the rolls at each end with kitchen string.

 

Melt the lard over a moderate heat in a large, heavy frying pan until it begins to splutter. Add the beef rolls, and brown them on all sides, regu­lating the heat so they colour quickly and evenly without burning. Transfer the rolls to a plate, pour the water into the pan and bring it to the boil, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Add the celery, leeks, parsnip, parsley and salt, and return the beef rolls to the pan. Cover, reduce the heat to low, and simmer for about 1 hour, until the meat shows no resistance when pierced with a fork. Turn the rolls once or twice during the cooking period. Transfer to a heated dish, and cover with foil to keep them warm.

 

Strain the cooking liquid left in the pan through a fine sieve, pressing down hard on the vegetables to extract the juices. Measure the liquid, re­turn it to the pan, and boil briskly until it is reduced to ¾ pint. Remove from the heat. Melt the butter in a small saucepan over a moderate beat and, when the foam subsides, sprinkle in the flour. Lower the heat and cook, stirring constantly, until the flour turns a golden brown. Be careful not to let it burn. Gradually add the reduced cooking liquid, beating vigorously with a whisk until the sauce is smooth and thick. Taste for seasoning and return the sauce and the Rouladen to the shallow pan. Simmer over a low heat only long enough to heat the rolls through. Serve the rolls on a heated dish and pour the sauce over them. Rouladen are often accompanied by red cabbage and dumplings or boiled potatoes.