Classic beef roulades

Ingredients for 4 servings:

• 4 large beef roulades
• 400 g minced meat, mixed
• 150 g gherkins
• 150 g bacon or ham, thinly sliced
• 4 tbsp mustard
• 2 onions, medium to large
• 100 g carrot(s)
• 100 g celery
• 1 tsp peppercorns
• 1 bay leaf
• 2 carnations
• 3 allspice berries
• 2 tbsp tomato paste
• salt and pepper
• 500 ml broth
• 100 ml red wine
• Oil for frying
• Sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Grandma’s beef roulades with bacon, gherkins, onions and minced meat

Cut the gherkins into small cubes. Slice an onion into thin rings. Season the roulades with pepper and salt on both sides. Spread a tablespoon of mustard on each roulade. Arrange the bacon slices, diced cucumber, and onion rings on the roulades. Place 100g of minced meat on each roulade and roll up. Secure with a toothpick. Heat a roasting pan with oil and sear the roulades on all sides. Meanwhile, dice the remaining onion, carrots, and celery. Remove the roulades from the roasting pan. Roast the diced vegetables in the roasting pan. Add the tomato paste and spices (cloves, allspice berries, peppercorns, and bay leaf) and roast well. The bottom of the roasting pan is okay to get dark. Deglaze with the wine and carefully loosen the pan juices with a wooden spoon. Bring the liquid to a boil again and top up with a little stock. Reduce again, then add the remaining stock and place the roulades on top of the vegetables. The roulades should be almost completely covered with the liquid. Bring to a boil briefly, then simmer at medium heat with the lid closed for 1 hour. Then open the lid a crack and let the roulades simmer for another hour. Turn the roulades twice during the entire simmering time. Remove the roulades. Strain the sauce through a sieve. Season to taste with salt and pepper, if desired, and thicken to taste.