Beef roulades

Ingredients for 4 servings:

• 4 beef roulades
• 1 onion(s), finely sliced
• 2 gherkins, finely sliced
• 1 carrot(s), thinly sliced
• 4 tsp mustard, medium hot
• 1 pack of bacon
• 1 garlic clove(s)
• salt and pepper
• Paprika powder
• Cayenne pepper
• oil
• Sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without staples or threads

Pound the beef roulades, brush them with a little mustard (it should be nicely coated), then top with 2-3 slices of bacon, pickles, onions, and carrots (reserve some of the onions and carrots), season with salt and pepper, and roll them up. Brown the beef roulades in a large pot with a little oil, add the remaining onions, 1 clove of garlic, and the roulades with the end facing down. Brown briefly and then carefully turn them over so that the roulades stay closed without any sticks or strings. Once the roulades are browned all over, add enough water to cover them. Carefully turn them over occasionally, adding more water if necessary. Add the remaining carrots to the stock and simmer with the lid on for about 40 minutes. To thicken the sauce, I use a little mustard and a sauce thickener. Before serving, season the sauce with salt, pepper, paprika, and possibly cayenne pepper. Pasta goes well with this.