Rinder Rouladen

• 6 pieces of rouladen (thinly sliced, outside round works best. You can buy this in most supermarkets, but I prefer to cut my own)
• About 600g regular ground beef
• 2 Dill Pickles, sliced lengthwise into quarters
• Salt
• Pepper
• 1 bay leaf
• 2 cloves
• 2 tbsp tomato paste
• 2 cups beef broth (Home made is best)
• 2 carrots
• 1 onion
• 2 stalks of celery
• 1/2 cup red wine
• Sharp mustard
• 3-6 slices bacon
• Butter for browning

1. 1) Lightly season each rouladen with salt and pepper
2. 2) Spread a thin layer of mustard on each piece of rouladen
3. 3) Take about 100g of ground beef and form it into an olive shape with a pickle slice in the middle
4. 4) Put a slice of bacon on the rouladen
5. 5) Place the ground beef "olive" on the rouladen
6. 6) Roll up the rouladen, completely wrapping the beef
7. 7) Pin the rouladen closed with toothpicks
8. 8) Heat a large frying pan over medium-high heat
9. 9) Melt butter in pan
10. 10) Add the carrots, celery and onion and cook for 3-4 minutes
11. 11) Brown the rouladen on all sides, 5-6 minutes
12. 12) Reduce heat to medium and remove rouladen from pan
13. 13) Add red wine to pan to deglaze
14. 14) Add broth to pan, along with cloves, bay leaves and tomato paste and bring to a boil.
15. 15) Add rouladen back into pan, cover and cook over low heat until no longer pink in the middle, about 60 minutes. (Your rouladen should be almost completely covered by liquid)
16. 16) Open lid slightly and cook for about another hour
17. 17) Remove rouladen, strain gravy through a sieve and season to taste.
18. 18) Searve with rotkohl and Spaetzle
19. 19) Gut Essen!

regular ground beef, pickles, salt, pepper, bay leaf, cloves, tomato, beef broth, carrots, onion, stalks of celery, red wine, mustard, bacon, butter

Taken from www.epicurious.com/recipes/member/views/rinder-rouladen-50086965 (may not work)