Ingredients
4 servings
- 200g beef round (4 slices)
- 1 hard-boiled egg
- 2 pickled cucumbers
- 4 tablespoons full-fat mustard
- 1 medium onion
- 40 g bacon or lard
- 80 g quality Gothaer sausage or frankfurters
- salt and freshly ground pepper
Sauce
- 50 g lard
- 3 medium onions
- 40 g bacon
- 1 tablespoon plain flour
- 800 ml beef broth
- 100 ml pickle brine
- 1 tablespoon full-fat mustard
Procedure
1) Pound the slices through a plastic bag or foil, salt, pepper, and spread each with a tablespoon of mustard.
2) On the slice, arrange about 10 g of bacon or lard (in a block or slices), 20 g of Gothaer or frankfurter (in a block), a quarter of an egg, half a cucumber (cut lengthwise into quarters – put 2 quarters in each roll), and a quarter of an onion in slices. Wrap properly and tie with kitchen string or secure with skewers.
3) Continue with the sauce. In a pot, heat the lard and brown the rolls on all sides.
4) Remove them to a plate and add chopped onion and diced bacon or lard to the drippings, sauté until brown. Dust with flour and sauté again until brown.
5) Pour in the broth, add mustard, pickle brine, mix, return the rolls to the pot, and bring to a boil. Reduce the heat to a minimum, cover with a lid, and simmer for about an hour and a half until tender.
6) Remove the rolls and take off the string/skewers. Season the sauce with salt and pepper if needed and strain it through a sieve over the rolls.
7) The sauce can also be left unstrained with pieces of onion and bacon or blended with a hand blender. Serve with rice.
