Rouladen (Beef Rolls with Mustard, Bacon and Gherkins)

• 1 large Yellow onion
• 120 g Dill gherkin pickles
• 600 g Beef steak, thinly sliced for rouladen
• 1 ½ tsp Fine sea salt
• 1 tsp Black peppercorns
• 3 tbsp Dijon mustard
• 120 g Bacon
• 2 tbsp Plain flour
• 30 g Unsalted butter
• 750 ml Beef stock
• 2 Bay leaves

1. Halve and thinly slice the onion. Cut the gherkins into long batons, and lightly crush the peppercorns with the side of a knife or in a mortar.
2. Lay the beef slices out and season them with the salt and crushed peppercorns. Spread a thin layer of mustard over each slice, then top with bacon, a little onion, and a few gherkin batons.
3. Roll the beef up tightly, tucking the filling in as you go. Secure the rolls with cocktail sticks if you like, or place them seam-side down to help them hold their shape.
4. Dust the rouladen lightly with the flour, shaking off any excess. Melt the butter in a Dutch oven over medium-high heat, then brown the rouladen well on all sides, working in batches if needed.
5. Add the remaining onion to the pot and cook for 3 to 4 minutes until softened and lightly golden. Pour in the beef stock, scraping up the browned bits, then add the bay leaves.
6. Bring to a gentle simmer, cover, and braise on low heat for 90 minutes, turning the rouladen once or twice, until the beef is very tender. If the liquid reduces too much, add a small splash more stock from the measured amount in the pot.
7. Lift the rouladen out to a warm plate and remove the bay leaves. Whisk the braising liquid until smooth and slightly thickened, simmering for 3 to 5 minutes if you want it a little richer.
8. Slice the rouladen into thick rounds and return them to the gravy to coat. Serve hot with plenty of the smooth gravy spooned over.

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