Beef roulades with mustard, bacon, onions and pickles

Ingredients for 6 servings:

• 6 roulade(s), made from beef, approx. 125 g each
• salt and pepper
• Mustard
• 12 slices of bacon
• 3 medium-sized onions, finely diced
• 4 gherkins, finely diced
• 125 g diced ham
• ½ bunch parsley
• Paprika powder, sweet
• Oil, for frying
• 3 bunch soup vegetables (celery, leek, carrot)
• 2 medium-sized onions, coarsely chopped
• ¾ tube(s) tomato paste
• some water
• some red wine
• 650 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix the diced onion, diced cucumber, cured ham, and parsley together, and add a little paprika. Pound the meat, season both sides lightly with salt and pepper, and spread one side with a little mustard. Place two slices of bacon on each piece of meat and spread about 1/6 of the mixture on top. Fold in the sides of the roulades slightly, roll up the meat, and secure or tie the roulades with roulade pins or rings. Brown the roulades all over in a roasting pan with hot fat. Remove the roulades from the roasting pan and brown the soup vegetables with the roughly chopped onions in the roasting pan. Add the tomato paste and brown briefly. Place the roulades on top of the soup vegetables, add water and a little red wine so that the roulades are 3/4 covered. Cover and braise in the oven at 175°-180°C for about 2 hours. Then remove the roulades from the roasting pan. Add the cream to the sauce and puree everything.