Sliced ​​roulades à la Heike

Ingredients for 3 servings:

• 650 g beef roulade(s)
• 2 tbsp mustard, hot
• 2 tbsp oil
• 4 garlic cloves
• 3 onions
• 250 g bacon, streaky
• 1 tbsp oil
• 1 jar roasted peppers (approx. 300g)
• 150 g gherkins, hot
• Salt
• Cayenne pepper
• 2 bottles of sauce (steak sauce)
• 200 g sour cream
• 300 g cream
• some parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 14 hours 15 minutes

ideal guest recipe

The ideal dish for guests. You can prepare it the day before, and when your guests arrive, simply pop it in the oven. Halve the roulades lengthwise and cut into strips. Place the meat in a sufficiently large freezer bag. Mix the mustard and oil in a cup and pour over the meat. Close the bag, mix everything well, and let it marinate in the refrigerator for about 2 hours. In the meantime, peel and roughly dice the onions and garlic. Remove the rind from the bacon and cut the bacon into thin strips. Fry it in a pan with 1 tablespoon of oil, remove it from the pan, and then brown the meat. Season with salt and cayenne pepper. Quarter the cucumbers lengthwise and cut into pieces. Remove the peppers from the jar, drain well, and cut into strips. Place everything in a bowl with the seared meat and bacon, add the sauce, and mix well. Cover the bowl and let it marinate in the refrigerator overnight. The next day, transfer to a baking dish, stir in the sour cream and cream. Cover the dish with aluminum foil. Braise in an oven preheated to 180°C for about 90 minutes. Stir occasionally. Serve on plates and sprinkle with parsley. I serve this with pretzel dumplings and salad. The above-mentioned amount is enough for 4-5 people with side dishes, or 3 with white bread.