Rinderrouladen served with Buttered Brussel Sprouts & Whipped Potatoes

Rinderrouladen or Beef Rolls is a traditional dish which is served as lunch on Sundays in both Germany and Austria.   This dish is normally served with either whipped potatoes, boiled potatoes, dumplings or Spätzle.  These thin slices of beef is taken from the upper leg part.  Each slice is seasoned with salt & pepper and mustard, then filled with various kinds of fillings.  It is a very tasty dish and the following recipe serves 2.

Ingredients:
4 huge slices of beef (ask your butcher to cut from the upper leg part of animal)
1 large onion, to be cut into wedges
about 1/2 litre of beef stock or just water
350 g créme fraîche
3 tbsp cooking oil
salt and pepper to taste

Filling Ingredients:
100 g pickled gherkins, to be finely cubed
1 medium-size onion, to be finely cubed
mustard
salt & pepper to taste

Method:
Mix both pickled gherkins and onion together in a bowl.  Place a slice of beef on a cutting board. Season with salt & pepper and spread a bit of mustard on top.  Add gherkins/onion mixture on top and spread evenly.  Roll the beef slice from one end slowly.  Secure each Roulade with a clip or toothpicks and set aside.

Heat oil in a bit pot and add the beef rolls.  Brown on all sides.

Then, add onion wedges to pot and cook for about 3 minutes.  Pour beef stock into pot and bring to a light boil.  Simmer covered over medium heat for about one and a half hour.

Once the beef rolls are done, remove them to a plate.  By using a hand-held blender (Stabmixer), blend the gravy until the onions are dissolved.  Return to stove and add créme fraîche.  Bring to a light boil before adding the beef rolls.

Serve with buttered brussel sprouts and whipped potatoes.

Bon Appetit!