Red wine roulades

Ingredients for 2 servings:

• 2 large roulades (beef)
• 100 g bacon, streaky, finely chopped
• 2 onions, diced
• 2 tsp mustard, hot
• salt and pepper
• 1 sprig(s) rosemary
• 30 g clarified butter
• 1 root parsley
• 1 piece(s) leek
• 1 small turnip
• some celery (small piece)
• 2 tbsp tomato paste
• ¼ liter red wine
• ⅛ liter port wine
• 750 ml vegetable stock
• 250 g spaetzle

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with spaetzle

Peel or trim the vegetables and then chop them finely. Brush the roulades with mustard. Season with pepper and salt, and fill with the sliced ​​bacon and onions. Roll up the roulades and tie them with kitchen string. Brown them well on all sides, remove the meat, and keep warm. Add the finely chopped vegetables and the rosemary sprig and brown them well. Deglaze with a little red wine and port wine. Repeat this several times until the wine has reduced. Then add the tomato paste. Brown them very well and deglaze with 3/4 l vegetable stock. Return the roulades to the sauce and simmer over low heat for about 1 1/2 hours. About 20 to 25 minutes before the end of the simmering, add the spaetzle and bring to a boil. Then remove the roulades and strain the sauce. Arrange the roulades and spaetzle on plates, drizzle with a little sauce, and serve immediately.