Ingredients
6 slices long of top round beef
6 pieces bacon
3 pickles
1 stick celery
3 carrots
1 leek
1 onion
1 ¼ potatoes
3 tbsp mustard
2 tbsp tomato purée
200 ml red wine
750 ml beef stock
½ tsp whole all spice
Salt
Black pepper
3 sprigs rosemary
1 bay leaf
1 tsp black peppercorns
Tools
Crockpot
Directions
Step 1
Get some long 1/4 inch thick pieces of top round beef . If the slices are thick use a meat mallet to pound it and make it thinner . Season both sides with salt and pepper Spread a thin layer of mustard on each piece of beef then lay a slice of bacon on top ( you can add more then one slice of bacon if you are a bacon lover )
6 slices long of top round beef
6 pieces bacon
Salt
Black pepper
Step 2
Slice 1 carrot into six sticks then half a celery stalk into six sticks and slice the cucumbers thinly then place them on top of each slice of beef at the top . Now you need to roll them up and use butchers string or a meat skewer to seal them up firmly . Brown then on a pan with some olive oil then remove and set aside
3 pickles
2 stick celery
3 carrots
3 tbsp mustard
Step 3
Slice the rest of the celery the carrots the leek and the onion into bite size pieces then sauté on the pan that had the meat in it . After two minutes add tomato purée red wine and beef stock salt and pepper then add the Rouladen back in and simmer two minutes
1 leek
1 onion
2 tbsp tomato purée
200 ml red wine
750 ml beef stock
Step 4
Now put all of the ingredients in a crock pot and add quartered potatoes ( skin on ) bay leaf black peppercorns rosemary and all spice and cook on high heat for 4 hours ! If you want to have a thicker soup at the end add 2 tbsp of cornstarch mixed with water and bring it to a simmer . Also if you don’t have a crock pot cook this on medium low heat for 1 hour 30 minutes . I recommend to eat the following day with some crusty bread
1 ¼ potatoes
½ tsp whole all spice
3 sprigs rosemary
1 bay leaf
1 tsp black peppercorns