Serves 4 700g topside beef 4 tsp prepared mustard 1 small onion, finely chopped 4 rashes streaky bacon 2 gerkins 25g lard 2 sticks celery, chopped 1 carrot, chopped 1 leek, chopped salt and pepper to taste 450ml beef stock 25g butter 25g plain flour
Buy the beek cut into four thin steaks. Place the steaks between two sheet of polythene and beat them with a metal hammer or rolling pin until about 2 cm thick.
Spread each piece of beef with mustard, sprinkle with chopped onion and place a rash of bacon down the centre of each. Cut the gerkins in half, length wise and place half on each rash of bacon.
Roll up each piece of beef like a swiss roll and tie with fine string. Heat the lard in a large saucepan and fry the rolls until browned all over. Drain, then add the vegeatables and fry, stirring, for about 5 minutes. Add the stock and return rolls to pan. Season with salt and pepper. Bring to the boil then simmer for 1 hour.
Place the rolls on a serving plate and keep hot. Press the vegetables through a sieve or blend them until smoth in an electric blender. Put the vegetable puree and the liquid into a saucepan and boil rapidly until there is only 425ml of liquid left. Melt the butter in a clean saucepan, stir in the flour and cook, stirring for 2-3 minutes. Remove a pan from the heat and blend in the sauce. Bring to the boil for 2 minutes. Pour the sauce over the rouladen and serve.