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Rouladen or German Beef Olives with Butter-bathed Green Beans

Cook Time:

2 hours


This makes 6 Rouladen, so for two people

Rouladen or German Beef Olives with Butter-bathed Green Beans

6 thin pieces of beef from the haunch, roughly 30 cm wide and 60 cm long (around 0.5 mm thick)
6 dessert spoons Thomy ( or Dijon) mustard
12 rashers of thin streaky bacon
1 jar 80 g capers, traditionally cornichons (small pickled gherkins) are used, but I am intolerant
Salt and pepper
Powdered fenugreek
1 dessert spoon sunflower oil
4 heaped teaspoons maize starch or gluten free flour
1 litre gluten free vegetable stock

Begin by preparing the ingredients you need and setting them out on a worktop. Remove all the capers from the jar and drain and set aside. Open the packs of bacon so the rashers are easily accessible, then place the lid of a Dutch oven ready next to where you are preparing the beef. Place one of the slices of beef on a glass cutting board so it is laid out flat. Add one dessert spoon of mustard and use the back of a spoon to spread it all over the surface of the beef. Add a twist or two of salt and pepper over the whole surface along with a pinch of powdered fenugreek, add the capers along the length and then add two rashers of bacon, laying them lengthways on top along the laid out beef. Now roll from the thinnest end, rolling tightly into a large cigar shape. Use a metal or wooden skewer to secure the beef being careful to secure it so it will not interfere with the rest of the cooking, then place in the Dutch oven lid. Continue with the remaining beef until all of your Rouladen are ready. In the Dutch oven base heat the dessert spoon of oil, then brown all the beef Rouladen all over every surface so the meat is sealed. Add one litre of gluten free stock and bring to the boil, reduce the heat to a simmer and cook gently for one and a half hours. Leave to cool then place in the fridge overnight.

When you are ready to cook, remove the lid of the Dutch oven and you will see a layer of fat has gathered on the top of the sauce. Remove the fat then reserve 4 dessert spoons of the cold sauce into a mug before putting the Dutch oven base on a low heat to bring the sauce back to a low simmer. Simmer for 10 minutes then add 4 heaped teaspoons of maize starch or sieve gluten free flour in to the cold sauce in the mug, mix well then add to the simmering sauce in the Dutch oven base. Stir continually while the sauce thickens and after about 3 minutes you will be ready to serve. Serve with rice and steamed green beans with a couple of knobs of butter added when cooked.

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