Classic beef roulades in red wine cream sauce

Ingredients for 4 servings:

• 4 beef roulades, topside
• 3 large onions
• 1 bunch of soup vegetables (leeks, celery, carrots, parsley)
• 3 bay leaves
• 4 cloves
• 2 garlic cloves
• Pickled gherkin(s) (vinegar)
• Carrot(s)
• Mustard
• salt and pepper
• Paprika powder
• dill
• red wine
• vegetable broth
• 8 slice(s) bacon, smoked, thin
• Crème fraîche, or cream
• oil

Instructions

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

Wash the roulades, pat dry, season with salt, pepper, paprika, and a little dill, spread with mustard, and place two slices of bacon on each roulade. Trim and wash the vegetables. Cut the gherkins, celery, carrots, and onions into thin strips. Arrange them on the bacon. Add the remaining leeks and the onion to the sauce. Roll up the roulades starting at the narrow end and secure them with toothpicks, roulade pins, or clamps. Heat oil in a roasting pan and sear the meat until browned all over. Briefly toss in the remaining vegetables. Then add a 2:1 ratio of red wine to vegetable stock, enough to cover the roulades about halfway. (I use about 400 ml red wine and 200 ml stock.) Place the roasting pan in the oven, cover, and braise for 3 hours at 150°C (300°F). Turn the roulades twice. Remove the roulades and leave uncovered on a platter in the oven for another 20 minutes. Strain the sauce. You can also puree the vegetables if you like. Add crème fraîche or cream, bring to a boil, and let it simmer for a while. Season to taste. The sauce should not be too runny, but also not too thick. You can still taste the red wine.