Rinderroulade (Braised Beef Rolls with Bacon and Pickles)

• 2 medium Yellow onion
• 120 g Dill pickles
• 600 g Beef steak, thin-cut steaks suitable for rolling
• 2 tbsp Mustard
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 120 g Bacon
• 2 tbsp Sunflower oil
• 2 tbsp Plain flour
• 750 ml Beef stock
• 2 pieces Bay leaves

1. Peel and thinly slice the onion. Cut the dill pickles into long batons that will fit neatly inside the rolls.
2. Lay the beef steaks out and spread each with a thin layer of mustard. Season with some of the salt and pepper, then top each steak with a little onion, a few pickle batons, and a strip or two of bacon.
3. Roll the steaks up tightly, tucking the filling in as you go. If needed, secure with cocktail sticks or kitchen string.
4. Heat the sunflower oil in a Dutch oven over medium-high heat. Brown the beef rolls all over, 6 to 8 minutes in total, then transfer to a plate.
5. Add the remaining onion to the pot and cook over medium heat until softened and lightly golden, about 6 minutes. Stir in the plain flour and cook for 1 minute, scraping up any browned bits.
6. Gradually pour in the beef stock, stirring until smooth. Add the bay leaves, then return the beef rolls to the pot, nestling them into the liquid.
7. Bring to a gentle simmer, then cover and cook on low for 70 to 80 minutes, turning the rolls once or twice, until the beef is very tender. Taste the gravy and adjust with the remaining salt and pepper if needed.
8. Lift out the rouladen and rest for 5 minutes. Slice thickly and spoon over the hot gravy to serve.

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