Roulade strips – without ready-made sauces, cream and bacon

Ingredients for 4 servings:

• 4 beef roulades
• 1 onion(s)
• 1 garlic clove(s)
• ½ bunch soup vegetables (carrot, celery, leek)
• 2 tbsp tomato paste
• 1 tbsp mustard
• 10 gherkins
• 1 bell pepper(s), red
• ½ liter red wine
• 200 ml water
• 2 bay leaves
• 1 tsp peppercorns, pink
• 2 tsp mustard seeds
• 2 tsp coriander seeds
• 2 allspice berries
• 1 cardamom pod(s)
• salt and pepper
• 2 tsp cornstarch
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cut the roulades into thin strips. Slice the onion, carrots, celery, and bell peppers, and cut the leeks and gherkins into strips. Chop the garlic. Brown the roulade strips in batches in hot oil in a pan, then remove. In the same pan, sauté the onion and garlic with tomato paste and mustard. Add the carrots, celery, and leek and sauté. Return the meat and deglaze the pan with a little red wine. Pour in the remaining red wine and water. Season generously with salt and pepper. Add the bell peppers and gherkins. Prepare a tea bag containing bay leaves, pink berries, mustard seeds, coriander seeds, allspice, and cardamom and hang it in the pan with kitchen string. Simmer the roulades for at least two hours. Then remove the tea bag with the spices. Depending on the desired consistency, mix cornstarch with cold water and stir into the boiling roulades to thicken the sauce. Season with salt and pepper to taste. We like to eat it with spaetzle.