1 onion
1 carrot
2 lb. brisket or rump, beef, sliced thin
2 T. mustard
1-2 stalks celery
Bay leaf
Salt and pepper
1 - 2 gherkin (sour pickles) or 1 dill pickle
2 slices bacon (about 40 grams Speck)
1/2 T. oil (or Butterschmalz)
Fresh parsley for garnish
1/2 c. dry red wine
1/2 T. butter (or Butterschmalz)
Instructions:
1. Slice the beef about 1/4 inch thick across the large surface. This works best when the meat is partially frozen. Lay beef out flat.
2. Cut pickle lengthwise into strips, dice onion and bacon very fine.
3. Spread each slice with mustard, fill one end with 1 - 2 tablespoons of onion, 2 slices of pickle and some diced bacon.
4. Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stich), or use turkey lacers (in Germany they are called "Rouladennadel") to keep them closed.
5. Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulade in it.
6. Meanwhile, dice the carrot and celery.
7. Remove the roulades to a plate, add the "Suppengrün" or mirepoix and sauté for a few minutes, until soft.
8. Place the beef rolls back on top of the vegetables, add a half cup of red wine and a little water, to make about 1/2 inch of liquid in the pan.
9. Add the bay leaf, 1/2 teaspoon of salt (depends on how salty the bacon is) and some grinds of pepper, cover and braise over low heat for two hours, or until beef is tender.
10.Remove beef roulades and keep warm. Puree sauce and thicken (optional) with a little cream, sour cream or "Wondra" (like Sossenbinder") flour.
11.Season to taste with more salt and pepper as needed. Place roulades back in sauce until serving time.
12.Serve with boiled potatoes ("Dampfkartoffeln" or parsley potatoes) or "Spaetzle" noodles and red cabbage.
source content : http://germanfood.about.com
photo source : http://www.casawella.de/images/product_images/popup_images/silikon_bratschnuere__6_stueck___rouladenklammern_391959.jpg