Beef rouladen with sauerkraut | Hengstenberg

Ingredients

• 4 beef rouladen (rumpsteak)
• 700 g sauerkraut
• 500 ml beef broth
• 250 ml red wine
• 50 g bacon
• 4 onions (divided)
• 2 KNAX crunchy gherkins
• 1 carrot
• 2 cloves garlic
• 4 tbsp vegetable oil
• 1 tbsp tomato paste
• 1 tbsp butter
• 4 tsp mustard
• 1 bay leaf
• flour (optional)
• salt
• pepper