Beef roulades from the oven

Ingredients for 8 servings:

• 8 pieces of beef roulade(s)
• salt and pepper
• 8 slice(s) bacon, streaky (thin slices)
• Mustard, hot
• 1 onion(s), finely diced
• 2 large tomatoes, peeled, diced or canned
• 250 ml beef broth
• 100 ml red wine
• Fat
• possibly flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes

with bacon

Season the meat, brush with mustard, and top with the bacon slices. Roll up the roulades, secure with skewers or tie with cotton string. Brown the roulades in a pan in fat on all sides. Add the tomatoes and stock. Cover the pan with a lid or aluminum foil and place in the oven at 175°C (350°F) top/bottom heat. After 20 minutes, reduce the heat to 150°C (300°F). Cooking time is approximately 2 hours. Gradually add the red wine and, if desired, a little more stock. When the roulades are done, blend the liquid, preferably with a blender, and thicken with a little flour if necessary, then bring back to a boil.