Beef Roulade Auguste

Ingredients for 2 servings:

• 2 large beef roulades, thinly sliced
• 6 m.-sized onion(s), (or more or less)
• 6 slice(s) jerked beef, thinly sliced ​​(by jerked beef I mean lean, streaky bacon)
• ½ liter meat broth
• 1 tbsp mustard, medium hot, preferably Dijon mustard
• 3 tbsp oil, sunflower oil or another neutral-tasting cooking oil
• salt and pepper
• 2 onions
• Sauce thickener

Instructions

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

Salt and pepper the roulades on one side, then turn them over. Slice two onions into thin rings. Spread a thin layer of mustard on the unseasoned side of the meat slices. Then generously distribute the bacon strips and onion rings over the meat, leaving the edges free. Roll up the roulades, tuck them in a bit at the sides, and secure them with large clips (two per roulade). The roulades should be nice and thick and fatty, so securing them can be a bit difficult. My mother used to tie them with twine, and it works great. Dice the remaining onions. Brown the roulades on all sides in a small roasting pan with the oil, then place them on a plate. Patience and fry the diced onions in the same fat until nicely browned, stirring frequently to prevent them from blackening. When they are evenly browned, add the roulades and pour in the warm meat broth. Immediately close the lid and let them simmer on low heat for a good 1.5 hours. You should hear it simmering if you get close to the pot, but it shouldn’t boil. Once the braising time is up, carefully remove the roulades and set aside. Pour the sauce through a fine sieve and use a wooden spoon to pass the braised onions through the sieve into the sauce. (It’s a bit old-fashioned and would probably be faster with a whisk. I just don’t have one.) Then bring the sauce back to the boil briefly and thicken as desired. I do it with a little flour shaken in water, but Mondamin also works. Add the roulades to the sauce and only remove the rings shortly before serving. This goes best with bread or potato dumplings and red cabbage, but rice and lamb’s lettuce would also work. Enjoy!