Here comes the Holy Grail of german cooking beef roulade “Rinderroulade”. This rustic braised dish was/is a classic every sunday in Germany. My version is classic, I only left out gherkins and instead of onion slices I used the green of spring onions for the stuffing.
Ingredients
4 thinly sliced beef (Topside Beef or Silverside)
100g bacon
green of spring onions
mustard
4 carrots
roast vegetables (leek, carrot, celery, parsley)
1/2 bottle red wine
500ml beef broth
optional: gherkins/cornichons
Preparation
http://www.berlinkitchen.com/berlinkitchen/Slideshow_Roulade.html