Rinderroulade

Dr. Oetker’s rinderrouladen roll four supplied beef slices around bacon, onion and pickled cucumber. They braise with separately prepared soup greens and finish with a strained sauce thickened with the listed Gustin product and crème fraîche.

The beef slices are dried with kitchen paper, seasoned with salt and generic pepper, and spread with medium-hot mustard. Bacon is cut into strips, the filling onions are peeled, halved and sliced, and the pickled cucumbers cut into strips. These fill the slices, which roll from the narrow end and are secured with the selected kitchen twine.

The separate cooking onions are peeled and quartered. Celeriac and carrots from the soup-greens bunch are peeled, the leek is washed, and the prepared vegetables cut small. Sunflower oil heats in a pot; the rolls brown on every side, then the cooking vegetables fry briefly with them.

A little more than half of the listed hot water is added. The rolls braise under a lid over medium heat for about ninety minutes, with occasional turning and more hot water replacing evaporated liquid. The twine is removed and the finished rolls are arranged on a prewarmed platter and held warm.

The roasting liquid and vegetables are pressed through a sieve, made up to 375 ml with water and brought to the boil. Gustin is mixed with its separate three tablespoons of water and whisked into the liquid. After a brief boil, crème fraîche is stirred in and salt, generic pepper and mustard adjust the sauce, which is served with the rolls; prepared boiled potatoes may accompany them.