Beef roulades a la Rudi

Ingredients for 4 servings:

• 4 beef roulades
• 8 slices of bacon
• 1 onion(s)
• 4 gherkins (cornichons)
• 4 tsp mustard
• salt and pepper
• Paprika powder
• 1 bunch of soup vegetables
• 1 sprig(s) of thyme
• 2 tsp tomato paste
• marjoram
• 150 ml red wine, dry
• 350 ml vegetable stock
• 1 bay leaf
• 5 allspice seeds
• 3 juniper berries
• Clarified butter for frying
• possibly sauce thickener

Instructions

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

Season the roulades with salt, pepper, and paprika. Spread with mustard and top with bacon. Add the gherkins and onion slices, roll up, and secure with pins. Brown the roulades on all sides in clarified butter, then remove from the pan. Brown the finely chopped vegetables and the remaining spices in the drippings. Place the roulades on top of the vegetables in the pan, pour in the wine and vegetable stock, and simmer for about 1.5 hours. Then remove the roulades from the pan and strain the cooking juices through a sieve, puréeing the vegetables. Sprinkle with a sauce thickener if desired. This goes best with dumplings and red cabbage, along with a glass of dry red wine.