Rinder Rolladen

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Cut beef against the grain into thin pieces.
3. 3
   Lay flat on table and spread with mustard.
4. 4
   Sprinkle with salt and pepper.
5. 5
   Place 3 or 4 pieces of carrots, pickles, onions and bacon on each slice of beef.
6. 6
   Roll up the rolladen and, if needed, secure with a toothpick.
7. 7
   Sprinkle the top of rolladen with curry, nutmeg, and paprika.
8. 8
   Place into a baking pan and cook for 30 minutes.
9. 9
   After browning in the oven, cover rolladen with warm water and add bouillon cubes and gravy master.
10. 10
    Cover with a lid and finish in the oven for 1 hour.
11. 11
    Then, place in refrigerator until the next day so it can marinate.
12. 12
    The next day, take the au jus and place in a stockpot and bring to a boil.
13. 13
    Melt butter in a saucepan and add flour to make a roux.
14. 14
    Cook over low heat until mixture begins to bubble, stirring constantly.
15. 15
    Remove from heat.
16. 16
    Whisk roux into broth and bring to a boil to thicken.
17. 17
    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
18. 18
    The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.