Grandma's beef roulades

Ingredients for 2 servings:

• 2 onions
• 1 jar cucumber slice(s) (burger cucumbers)
• 4 beef roulade(s) (from the topside)
• salt and pepper
• n. B. Mustard, medium hot
• n. B. horseradish
• 2 packs of bacon cubes
• 1 bunch of soup vegetables
• 1 tbsp clarified butter
• 2 tbsp tomato paste
• 800 ml meat broth
• 200 ml red wine, dry

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

take time, are hearty and taste delicious

First, peel and dice the onions. Drain the cucumbers. Rinse the roulade meat under cold water, pat dry, place on the work surface, season with salt and pepper, and spread with mustard and horseradish. Then evenly distribute the bacon cubes, cucumbers, and half of the onions on top, roll up the meat (folding in the sides), and tie or pin it securely. Now clean and finely chop the soup vegetables. Heat the clarified butter in a roasting pan and sear the roulades on all sides. Then add the finely chopped vegetables, the remaining onions, and the tomato paste and let them roast briefly. Deglaze with wine and stock, cover, and simmer for 80-90 minutes. Remove the roulades and keep warm. Strain the meat juices through a sieve and season with salt and pepper.