Classic Beef Roll with Bacon Pickle and Mustard just like Grandma made
Juicy beef rolls loaded with bacon, crunchy pickles and a punch of mustard. Great pick when you want a cozy Sunday or holiday meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithcarla.com.
Cooking tools:
- Butcher's twine
- Meat tenderizer
- Fine-mesh sieve
- Dutch oven
- Chef's knife
- Cutting board
- Oven
- Stove
- Skillet
- Baking dish
- Plastic wrap
- Mixing bowl
- Measuring spoon
- Pot
- Fork
- Spoon
- Ladle
- Tongs
- Plate
Ingredients
- 6 Scheiben Rinderroulade, je 160–200 g, gleichmäßig geschnitten
- 6 Scheiben durchwachsener Speck
- 6 Gewürzgurken, längs halbiert
- 12 Teelöffel Dijon-Senf
- 2 große Schalotten, fein gewürfelt
- 1 Esslöffel Butterschmalz
- Salz
- Pfeffer, frisch gemahlen
- Küchengarn
- 1 Bund Suppengrün (je 1 Lauch, 1 Möhre, 1 Sellerie), klein geschnitten
- 2 große Schalotten, grob gehackt
- 1 Teelöffel Tomatenmark
- 1 Esslöffel Zucker
- 400 Milliliters trockener Rotwein oder alternativ 400 Milliliter roter Traubensaft (100% Direktsaft)
- 400 Milliliters Rinderbrühe oder Rinderfond
- 60 Gramm Butter, eiskalt in Würfeln
- 1 Bund Schnittlauch, fein geschnitten
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