Rinderrouladen (German Beef Roulades with Mustard and Bacon)

• 8 pieces Beef topside slices, thinly cut for roulades
• 1 large Yellow onion
• 120 g Sweet gherkin pickles
• 4 tbsp Dijon mustard
• 120 g Streaky bacon
• 30 g Unsalted butter
• 20 g Plain flour
• 200 ml Red wine
• 700 ml Beef stock
• 1 tsp Black peppercorns

1. Peel the onion and cut it into thin strips. Cut the gherkins into long batons. Lightly crush the peppercorns with the side of a knife.
2. Lay the beef slices out and spread each with a thin layer of mustard. Top each slice with a little onion, a few gherkin batons, and a strip or two of bacon. Roll up tightly from the short end to make neat roulades.
3. Heat a large frying pan over medium-high heat and melt half the butter. Brown the roulades all over, turning with tongs, until well coloured. Transfer them to a dutch oven.
4. Pour the wine into the hot pan and scrape up the browned bits, then tip it into the dutch oven. Add the stock and crushed peppercorns, bringing it just to a gentle simmer. Cover and braise on a very low heat for 90 minutes, turning the roulades once or twice, until the beef is tender.
5. Lift the roulades onto a warm plate and cover loosely. In a small pan, melt the remaining butter over medium heat, then stir in the flour and cook for 1 minute. Whisk in a ladleful of the braising liquid, then pour the mixture back into the dutch oven and simmer 5 to 8 minutes until glossy and lightly thickened.
6. Slice the roulades thickly and return them to the gravy to warm through for 2 to 3 minutes. Taste the sauce and adjust with a little more mustard if you like it sharper. Serve with the rich pan gravy spooned over the sliced rolls.

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