Rinderrouladen (Beef Rolls with Bacon and Pickles)

• 600 g Beef rump steak, thin-cut steaks suitable for rolling
• 2 tbsp Mustard
• 120 g Bacon
• 1 large Yellow onion
• 120 g Dill pickles
• 1 large Carrot
• 250 g Celeriac
• 2 tbsp Vegetable oil
• ½ tsp Black pepper
• 1 tsp Fine sea salt
• 600 ml Beef stock
• 2 Bay leaves

1. Pat the beef dry and, if needed, gently flatten the steaks so they roll easily. Peel and thinly slice the onion; cut the pickles into long batons. Peel the carrot and celeriac, then cut both into small dice.
2. Lay the beef steaks out and spread the mustard evenly over one side. Season with the salt and black pepper, then top each steak with bacon, a little onion, and a few pickle batons. Roll up tightly and secure with cocktail sticks if you like.
3. Heat the vegetable oil in a dutch oven over medium-high heat. Brown the rouladen all over, 6 to 8 minutes total, then transfer to a plate. Lower the heat to medium.
4. Add the remaining onion to the pot and cook for 3 to 4 minutes until softened and lightly golden. Stir in the carrot and celeriac and cook for 4 to 5 minutes, scraping up any browned bits. Return the rouladen to the pot and tuck in the bay leaves.
5. Pour in the beef stock and bring to a gentle simmer. Cover and braise on a low simmer for 70 to 80 minutes, turning the rouladen once or twice, until the beef is very tender. If the liquid reduces too quickly, add a splash of water to keep the rolls half-submerged.
6. Transfer the rouladen to a board and rest for 5 minutes, then remove any cocktail sticks and slice each roll into thick rounds. Simmer the braising liquid for 5 to 8 minutes until slightly thickened and glossy, then taste and adjust seasoning with a little more salt and pepper if needed. Spoon the gravy over the sliced rouladen to serve.

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