Fry the rouladen in a broad pan, big enough to take them comfortably all in a single
layer, until they are browned. Th pan in this photo proved to be too small.
This image shows a new pan. This was an on-the-fly decision: the first one wasn't
big enough for the rouladen and vegetables. Only this pan should have been used.
Towards the end ensure that
the sauce has not dried out.
Remove the rouladen from the pan, place in a serving dish and keep warm. Pass the sauce
through a sieve and check seasoning. If necessary add cornflour to achieve the correct
consistency. Put the rouladen in the sauce:
The beef we used was called “outside”, possibly a misunderstanding. It was nicely marbled.
The thickness of 7 mm before hammering seems to be optimal for this dish.
German mustard is far less “hot” than English mustard. It's really worth looking for the
real thing.
The original recipe doesn't remove the rouladen from the pan, and just adds the vegetables.
This can be difficult to handle, and doesn't make things any simpler.
The pork belly is a modification from my mother. It helps ensure that the rouladen don't
dry out.
