Rouladen

Here is my version of that classic German dish Rouladen.
Ingredients
6 Sirloin steaks (pounded thin)
6 Rashers thick cut unsmoked bacon
2 Tbsp Frenches Yellow Mustard
2 Onions chopped
1 Jar Mrs Elswood Haimisha Pickled Cucumbers, drained & chopped
2 Cloves Garlic chopped finely
500 ml home made beef stock (from beef bones)
Parsley chopped

Method
Most of the ingredients, forgot to show the Garlic & Olive Oil, salt & pepper.
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The beef was pounded to tenderise it and make it thinner so it could be rolled. As these were quite small steaks, I used 3 to make 1 Rouladen.
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Then I added salt, pepper, squirted with the mustard then spread it out.
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The bacon was put on the steak, followed by the chopped onions and dill pickle were put at one end.
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The steaks were then rolled and tied to keep their shape.
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Heated butter & oil in the Pressure Cooker, then browned the Rouladen separately.
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When both Rouladen were browned on all sides, I set them aside whilst I sautéed the remaining chopped onions and dill pickles.
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When they were ready, the Rouladen were put on top and sprinkled with chopped parsley.
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500ml of home made beef stock added, the lid clamped on and the timer set for 1 hour.
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Once the pressure was reached, the timer started automatically and I turned down the heat to maintain the pressure and let it cook for the full hour.
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Once the hour was up, I let the pressure naturally reduce, this took about 10 minutes.
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The finished Rouladen, cooling down before being frozen for a later date.
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I strained the gravy and added it to the Rouladen in freezer containers.

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Frozen & vac packed
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