Rouladen Or Rinderroulade - cooking recipe

Ingredients

1 boneless beef shank, cut into very thin steaks and hammered flat
1 onion, peeled and chopped
French mustard (to taste)
4 slices bacon or 4 slices pancetta, to taste
1 large dill pickle, cut into strips
2 garlic cloves, peeled and crushed
1 carrot, peeled and sliced
1 stalk celery, cut into moons
1 bay leaf
12 ounces red wine (approx. 1/2 bottle)
1 tablespoon tomato puree
beef stock, to taste
sea salt, to taste
fresh ground black pepper, to taste
flour, for dusting (or cornmeal)

Preparation

Spread the mustard on the inside of the steak.
Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
In the same pan, saute the onion,celery, carrot and garlic for 6 minutes.
Add a little red wine and stir to deglaze the pan.
Place the rouladen on top of the vegetables and pour the remaining wine over the top.
Heat for 5 minutes to reduce the wine a little.
Add a little beef stock, tomato puree, bay leaf and season well.
Simmer gently for 1.5 hours
Strain the gray before serving and thicken a little if needed
Serve hot with boiled or mashed potatoes, carrots and broccoli.