Simple, classic beef roulade

Ingredients for 8 servings:

• 2 tbsp clarified butter
• 8 beef roulades
• Paprika powder, hot
• Salt
• 1 tube(s) mustard, hot
• 8 slice(s) dried meat, thin slices
• 10 slice(s) bacon, thin slices
• 3 m.-sized onion(s)
• 3 bay leaves
• 10 gherkins
• Beef broth, granulated
• Vegetable broth, granulated
• n. B. red wine, dry
• some flour to bind
• Water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with detailed description

Season the roulades with salt and paprika. Then rub them well with hot mustard. Place a slice of bacon and a slice of dried meat lengthwise on each roulade. Halve the gherkins lengthwise. Quarter the onions. Place 1/4 of an onion roughly in the middle of the roulade and half a gherkin to the right and left of the onion. Now roll the roulades up tightly and lightly rub the outside with mustard. Tie them tightly lengthwise and crosswise with strong string. Heat 2 tablespoons of clarified butter in a roasting pan until very hot, add the two remaining slices of bacon to the roasting pan and sear the roulades until very hot (place a splatter guard on the pan), turning frequently. Distribute the bay leaves and the remaining gherkins between the roulades. Now reduce the heat by one or two notches and let them simmer in the uncovered roasting pan for about 30 minutes, until they are nicely browned. Divide the remaining onion quarters among the roulades and simmer for another 5 minutes. Pour in 1 liter of hot water and bring to a boil for another 5 minutes. Do not put the lid on completely so that the steam can escape and continue to simmer over medium heat. Add 2 heaped teaspoons of beef stock and two heaped teaspoons of vegetable stock to the roasting pan. Simmer for a further 50-70 minutes (pay attention to the braising liquid). Turn the roulades frequently. There will not be much braising liquid left in the roasting pan by now. Remove the roulades, remove the twine and wrap them in aluminum foil. For the sauce, pour in another liter of hot water and thicken with flour. Add a splash of red wine and season again with beef and vegetable stock and mustard if desired. Then return the roulades to the sauce. We serve this with Bohemian dumplings and red cabbage. Tip: Prepare the roulades and red cabbage the day before. Both taste even better the next day.