Beef roulades in red wine sauce

Ingredients for 4 servings:

• 4 beef roulades
• e.g. mustard
• salt and pepper
• 2 small onions
• 2 m.-large gherkins
• 8 slice(s) smoked bacon
• 1 m.-sized carrot(s)
• 1 small parsley root(s)
• 100 g celery
• ½ stalk(s) leek
• 1 clove(s) garlic
• n. B. Lard for frying
• 2 tbsp tomato paste
• 125 ml red wine
• 400 ml broth
• 1 tbsp cornstarch or flour
• some water to mix

Instructions

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

Peel the onions, cut them into wedges or slices, and cut the gherkins lengthwise into strips. Wash, peel, or trim the remaining vegetables, peel the garlic, and finely dice everything. Rinse the meat, pat dry, flatten if necessary, brush with mustard, and season with salt and pepper. Place two slices of bacon, the gherkins, and the onions on each roulade, roll them up, and secure with roulade pins. Brown the roulades in lard, then remove them. Brown the remaining vegetables, garlic, and tomato paste in a pot and deglaze with wine and stock. Add the roulades back in and simmer gently for 90 minutes. Finally, strain the sauce through a sieve, thicken with starch (or flour) and water, and season to taste. This goes well with potato or bread dumplings, spaetzle (noodles), boiled potatoes, red cabbage, green beans, potato salad, or green salad.