Member recipe
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By kitemap (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
A traditional dish from Germany of stuffed and rolled Beef or Pork.


  • 4 large pork loin medallions or 4 large slices braising steak.
  • 8 rashers smoked streaky bacon.
  • 4 pickled gherkins.
  • 2 medium onions.
  • 2 sticks of celery.
  • 1 large carrot.
  • Garlic.
  • Dijon Mustard (traditionally German mustard).
  • Small tub Creme Fraiche.
  • Beef stock.
  • Red wine.
  • Salt and Black Pepper.
  • Herbs.
  • String or cocktail sticks.


  • STEP 1
    Lay the steaks on a thick chopping board and hammer with a meat tenderizer. You want the steaks to be quite thin, a maximum of around 5mm thick.
  • STEP 2
    Spread mustard thickly over the whole surface of the steak and lay two rashers of bacon on each.
  • STEP 3
    Cut the gherkins lengthways into 4 and slice about half of an onion. Lay the gherkin and onion widthways on the steaks and season.
  • STEP 4
    Start at one end and tightly roll the steaks into a roulade. Tie with string or use cocktail sticks to keep the stuffed steaks in a roll.
  • STEP 5
    Heat some oil in a pan and brown the roulades on all sides. Remove from pan and set aside once done.
  • STEP 6
    Whilst the roulades are frying, chop the carrot, celery and remaining onion and fry on a medium heat to soften.
  • STEP 7
    Once softened add some garlic, herbs and black pepper. Add 250ml of red wine and 250ml beef stock and simmer for a couple of minutes.
  • STEP 8
    Add the roulades to the sauce (the sauce should come just over half way up the roulades) and cover. Cook on a low heat for about an hour turning once.
  • STEP 9
    Remove the roulades to a serving dish and strain the vegetables from the sauce keeping them aside. Put the sauce back on the heat and slowly stir in the Creme Fraiche.
  • STEP 10
    Pour the sauce over the roulades and take to the table. Serve the vegetables separately or save for another day.
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