This is a recipe passed to me by my German mother in law. In Germany it is called Rouladen
Lay the sliced beef on a flat surface and cover with cling film. Gently bash with a meat mallet or end of a wooden rolling pin until very thin - be careful not to break the meat
Use a small amount of English mustard and lightly spread over the beef
Lay a rasher of bacon over reach slice, Slice the onion and tomato and place a slice of each on top of each other on the bacon.
Roll up the meat enclosing the onion & tomato and fasten with cotton to make small parcels.
Place in an oven proof dish, add some water to cover & 2 beef stock cubes.Cover with a tight fitting lid. Place in a heated oven (140 degrees fan assisted) and cook for 2 - 2.5 hours until the meat is tender
Remove from the dish and place on a plate and remove the cotton.Thicken the gravy using cornflour. Serve with vegetables of your choice.
Be careful to keep an eye on the liquid during cooking as this can evaporate if the lid is not tight fitting
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