Beef roulades in mushroom sauce

Ingredients for 4 servings:

• 250 g mushrooms
• 150 g chanterelles
• 75 g bacon, streaky
• 2 m.-sized onion(s)
• 1 bunch of parsley
• 4 beef roulades
• salt and pepper
• n. B. Oil for frying
• ¾ liter of water
• 2 tsp broth, instant
• 2 tbsp whipped cream
• Sauce thickener

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Slice or halve the mushrooms. Dice the bacon, chop the onions, and chop the parsley. Fry the bacon until crispy, then fry the mushrooms briefly and remove. Season the roulades with salt and pepper. Spread 1/4 of the bacon and mushroom mixture on top, along with 2/3 each of the onions and parsley. Roll up and secure. Heat the oil in the bacon fat. Fry the roulades in it. Add the remaining onions and sauté. Season. Bring to a boil with 3/4 l water, add the stock. Cover and simmer for about 1 hour. Add the remaining bacon and mushroom mixture and continue simmering. Pour the cream into the stock, thicken with thickener, season to taste, and sprinkle with parsley.