Prepare the Rouladen: Pound the meat if necessary.  Pat dry with paper towels.  Spread with mustard and season with salt and pepper.  Slice the pickles, onions and ham into thin strips and distribute evenly over the meat.  Roll up firmly and fasten with metal skewers or tooth picks.

Braise the Rouladen: Heat a little oil in a sauce pan.  Brown rouladen on all sides, then remove and set aside.  Caramelize the powdered sugar, then stir in the tomato paste.  Slowly add the wine and season with a little salt.  Place the rouladen into the sauce.  Cover and braise about 2 hours.  Add water only if necessary, so that the sauce does not become too thin.

Mashed Potatoes: Peel the potatoes and boil in salted water until soft.  Drain.  Mash the potatoes and season with salt and nutmeg.  Add the butter and then slowly pour in the milk, beating with a whisk or hand mixer until fluffy.  

Tip: Preferably the rouladen should be cooked In a pressure cooker.  They will  be ready in about 15 minutes and will turn out more tender than in a conventional pot .

 

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For the Rouladen

4 slices

beef rouladen meat

2

small onions

200 g

cooked ham

4

dill pickles

4 tbsp.

Dijon mustard

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For Braising

3 tbsp.

powdered sugar

2 tbsp.

tomato paste

200 ml

red wine

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For the Mashed Potatoes

500 g

potatoes

100 g

butter

200 ml

milk

grated nutmeg

salt