Braised Beef Rolls with Mustard, Bacon and Pickles

13 ingredients

14 steps

What you need

600 g (1 1/4 lb) beef topside, 4 large thin slices about 5 mm thick, also sold as top round
salt, to taste
black pepper, freshly ground, to taste
2 tbsp medium-hot German mustard, or Dijon
4 slices smoked bacon
2 onions
2 dill pickles
1 carrot
2 tbsp vegetable oil, or clarified butter
1 tbsp tomato paste
120 ml (1/2 cup) dry red wine
500 ml (2 cups) beef stock
1 tbsp cornstarch

Restated from the original video

1
Lay the beef slices between two sheets of plastic wrap and pound them evenly to about 5 mm thick.
2
Season the top of each slice with salt and black pepper, then spread it thinly with mustard.
3
Slice one onion thinly. Cut the pickles lengthwise into thin strips.
4
Lay a slice of bacon on each piece of beef, then put a little sliced onion and a few strips of pickles across the short end.
5
Fold in the long sides a little and roll each slice up tightly from the filled end. Fasten with toothpicks or tie with kitchen twine.
6
Heat the oil in a Dutch oven over medium-high heat. Brown the rolls well on all sides, 8-10 min, then lift them out.
7
Dice the second onion and the carrot. Cook them in the same pot for 5 min, until lightly browned.
8
Stir in the tomato paste and cook for 1 min.
9
Pour in the wine and scrape up the browned bits from the bottom. Let it bubble until reduced by half, about 2 min.
10
Add the stock and return the rolls to the pot. The liquid should come about halfway up them.
11
Bring to a simmer, cover and cook over low heat for 90 min, turning the rolls once or twice, until a fork slides in easily.
12
Lift out the rolls and keep them warm. Remove the toothpicks or twine.
13
Mix the cornstarch with 2 tbsp cold water. Whisk it into the simmering sauce and cook for 1-2 min, until it thickens.
14
Taste the sauce for salt and pepper, then pour it over the rolls and serve.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.