Red wine roulades with herb filling

Ingredients for 4 servings:

• 4 beef roulades
• 60 g bacon
• 400 g carrot(s)
• 3 slices of toast
• 3 garlic cloves
• 3 sage leaves
• 1 bunch of parsley
• 3 onions
• 2 eggs
• 1 bay leaf
• 1 pinch(s) thyme
• 300 ml red wine, dry
• 1 tbsp flour
• 1 tbsp paprika powder
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 20 minutes

Gather all the ingredients: hard-boil the eggs and dice them. Peel the onions and slice them. Peel the carrots and slice them. Remove the crusts from the toast and crumble them finely. Finely dice the garlic, chop the parsley and sage. Cut the bacon into thin strips. For the filling, mix the toast crumbs with the eggs, garlic, bacon, and herbs, and add a little olive oil. Season the mixture with salt, pepper, and paprika. Pat the roulades dry and flatten them. Season with salt, pepper, and paprika and spread the filling on them, leaving about 1 cm free around the edges. Fold over the edges and roll up the roulades, tying them with kitchen string. Then sear the roulades in a large pan or roasting pan in hot clarified butter. When they are nicely browned all over, remove them from the pan and set aside. Sauté the carrots and onions in the same pan, adding a little more clarified butter if necessary. Sprinkle in the flour; if you like, you can also add a tablespoon of roasted tomato paste. Deglaze with the red wine and bring to a boil briefly. Pour in 500 ml of water and add a sprig of thyme and the bay leaf. Return the roulades to the pan and simmer, covered, for about 90 minutes. Tips: If you like, you can strain the sauce and thicken it a little, but this isn’t absolutely necessary. The onions and carrots also serve as a side dish. Dumplings, dumplings, or tagliatelle make a great side dish, and of course, a glass of delicious red wine goes well with it.