Beef Rouladen
Posted by: Jerseygirl Sun, 20 Jun 2004, at 7:00 p.m.
 

very thin slices of braising steak, flattened
1 large onion, roughly chopped
French mustard
pancetta or smoked bacon, chopped
pickeled gherkin, quartered
2 cloves of garlic, crushed
1 stalk of celery, cut into cubes
1 large carrot, cut into cubes
1 bay leaf
1/2 bottle of good red wine
1 tablespoon tomato purée
some stock
salt and freshly ground pepper
toothpicks
some flour

flatten the meat
spread over some mustard and freshly ground pepper
fill with a piece of onion, gherkin and some pancetta
roll up and secure with a toothpick
roll in plain flour and fry on all sides until nice and brown
remove from pot and put aside
now fry the left over onion gently
add the celery, carrot and the garlic
braise until slightly brown
place the meat on top and pour over the wine
let the wine evaporate a little
stir in some tomato purée
add a little stock and add seasoning and leave to simmer very gently for 1 1/2 hour
before serving strain the gravy through a sieve
serve with boiled or mashed potatoes, or some short pastaand your favorite vegetable, delicious.