Beef roulade Johannes style

Ingredients for 2 servings:

• 2 beef roulades
• some mustard
• salt and pepper
• Paprika powder
• 125g bacon
• 5 large mushrooms, optional
• 1 jar beef stock
• 200g Camembert(s)
• 1 bunch of soup vegetables (carrot, celery, leek)
• 6 small dates
• 2 large onions
• 1 bottle of red wine
• 3 garlic cloves
• 2 tsp brown sugar
• 1 tube(s) Tomato paste
• 1 tbsp beetroot syrup or honey

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

Spread the roulades with mustard and season generously with salt, pepper, and paprika. Place one or two slices of bacon on top of each. Divide the Camembert in half, insert the dates, and wrap the bacon in a cross shape around them. Now place the Camembert parcels on the roulades. Wrap the roulades and seal them tightly with skewers so that nothing can leak out. (I use 4-5 skewers per roulade.) Set the finished roulades aside. Now chop the bunch of vegetables and the onions. Then sear the roulades on all sides with a little brown sugar and remove them. Now brown the vegetables and onions in the same pot. Deglaze everything with a generous dollop of tomato paste, stock, and wine, then add the finely chopped garlic cloves and simmer. When the liquid boils, return the roulades to the pan and simmer over low heat for 2.5 hours. Then remove the roulades and keep warm. Puree the sauce, season again, and add beetroot syrup or honey. Meanwhile, fry the sliced ​​mushrooms in a pan and add them to the sauce. If you don’t like mushrooms, you can leave them out. This goes well with potato dumplings, boiled potatoes, spaetzle, or noodles, or even a leaf salad.