Beef roulades with bacon and minced meat

Ingredients for 4 servings:

• 4 large beef roulades, about 250 grams in weight
• 500 g minced meat, seasoned (minced meat, breakfast minced meat)
• 2 packs of bacon
• 1 large onion(s)
• salt and pepper
• Paprika powder
• curry

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 45 minutes

NT suitable

Place the roulades one after the other on a work surface and press down lightly with the heel of your hand. Season with salt, pepper, paprika, and curry powder on both sides to taste. Arrange 4 strips of bacon on each roulade, ensuring they do not overlap and do not reach the narrow side of the roulade. Spread 125g of minced meat on each roulade using a fork, leaving the narrow side free. Cut the onion into thin rings and arrange them on the roulades from the wide side to the middle. Roll the roulades from the wide side to the tip, pressing the filling firmly into the roulade. Secure the rolled roulades with string, a toothpick, a roulade clamp, or silicone band. Heat a little oil in a deep frying pan or roasting tin and sear the roulades on all sides (they can get quite brown). Reduce the heat and wait until everything has cooled down a bit. Pour in water, and if desired, a little red wine, and cover and let stand on the lowest heat for at least 6 hours. Turn occasionally to check for remaining liquid. Add a little more water if necessary. The longer the roulades rest, the more tender they will be. So, it’s fine to leave them for 8, 10, or 12 hours. At the end of the cooking time, season the sauce and thicken slightly if necessary. This goes well with potatoes and red cabbage.