Beef Rouladen (German Stuffed Beef Rolls)

• 1 large Yellow onion
• 120 g Sweet gherkin pickles
• 8 pieces Beef topside slices, thin-cut
• 4 tbsp Dijon mustard
• 120 g Bacon
• 2 tbsp Sunflower oil
• 2 tbsp Plain flour
• 750 ml Beef stock
• 2 Bay leaves
• 1 tsp Black peppercorns
• 1 tsp Fine sea salt

1. Finely dice the onion and cut the sweet gherkin pickles into thin batons. Pat the beef dry and, if needed, gently flatten each slice between two sheets of baking paper until evenly thin. Season the beef lightly with the fine sea salt.
2. Lay the beef slices out and spread a thin layer of dijon mustard over each one. Divide the bacon, onion and gherkins between the slices, placing the filling in a line along one short end. Roll up tightly, tucking in the sides as you go, to make neat rolls.
3. Heat the sunflower oil in a large frying pan over medium-high heat. Brown the rolls well on all sides, 6 to 8 minutes total, working in batches so the pan is not crowded. Transfer the browned rolls to a dutch oven.
4. Sprinkle the plain flour into the frying pan and stir for 1 minute to cook out the raw taste. Gradually whisk in the beef stock, scraping up the browned bits, until smooth and slightly thickened. Add the bay leaves and black peppercorns, then pour the gravy base over the rolls.
5. Bring the liquid to a gentle simmer, then cover and braise on low heat for 90 minutes, turning the rolls once or twice, until the beef is very tender. If the sauce reduces too much, add a splash of water to keep the rolls mostly covered. Remove the bay leaves before serving.
6. Lift the rolls out and rest them for 5 minutes, then slice thickly. Simmer the sauce uncovered for 3 to 5 minutes if you want it a little richer, then taste and adjust seasoning with a pinch more fine sea salt if needed. Serve the sliced rouladen with plenty of gravy spooned over.

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