Traditional German Beef Rolls

Make the sauce

1. Peel and chop all soup vegetables.
2. Preheat clarified butter and fry the vegetables with salt on high heat and roast the vegetables for 2-3 minutes. Keep on turning the vegetables so they don't get burnt.
3. Add the tomato puree and fry for another 2 minutes.
4. Reduce the heat to medium and pour the wine over the vegetables.
5. Keep on simmering for at least 15 minutes.
6. In the meantime prepare the beef rolls.
7. After 15 minutes you can add the broth, simmer for another 5 minutes and set aside.

Make and fry the beef rolls

1. Pound out the beef slices until they are 5mm thin. I bought already very thin beef slices that don't need pounding.
2. Cut the pickled cucumber into quarters and peel and chop the onions.
3. Sprinkle salt and pepper over the beef slices. Spread 2 large teaspoons of mustard per slice evenly. Then add 2 bacon slices, and 4 pieces of pickled cucumber and sprinkle the chopped onion all over the meat slice.
4. Fold the long sides of the beef slice to make sure that the filling stays inside while cooking.
5. Take one end of the slice and start folding up over the stuffing.
6. Continue rolling until its completely rolled.
7. Secure the end of the roll with a skewer, or kitchen twine, or use roulade clips. I use kitchen twine and I tie it around the roll as I do around a gift box.
8. Preheat the oven to 160 degrees.
9. Take a dutch oven and preheat the clarified butter on high heat.
10. Brown beef rolls from each side.
11. Pour the gravy all over the rolls. Cover the dutch oven with a lid and braise the beef rolls for at least 1,5h in the oven or until soft.