Fine roulades

Ingredients for 4 servings:

• 4 roulades (beef), sliced ​​approx. 5 mm thin, 130 – 150 g each)
• 4 tsp mustard (Dijon)
• 4 gherkins
• 4 beefsteak tomatoes
• 2 m.-sized onion(s)
• 80 g bacon, streaky
• 1 small jar of green, pitted olives
• 250 ml beef broth
• Salt
• pepper
• Fat for frying
• some sauce thickener and/or cream to thicken

Instructions

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

Wash the roulades, pat dry, and carefully flatten them. Season both sides with salt and pepper, then brush the inside with a teaspoon of mustard. Finely dice the onion and bacon and fry over medium heat until both are translucent (do not allow to overbrown). Then arrange them on the roulades. Slice the olives and strip the gherkins. Peel, deseed, and finely dice the tomatoes. Distribute the olive slices, gherkin strips, and tomato cubes evenly over the meat slices. Roll up the roulades and secure them with wooden skewers or pins. Heat the cooking fat in a roasting pan and sear the roulades on all sides for about 10 minutes. Add the beef stock and bring to a boil briefly. Cover the roasting pan and let the meat simmer over medium heat for about 20-30 minutes. Once the cooking time is over, remove the roulades and bring the sauce to a boil briefly. Thicken slightly with sauce thickener and/or cream; it should not be too thick. Best served with parsley potatoes and red cabbage.