Beef roulades Allegras style

Ingredients for 4 servings:

• 4 beef roulades
• some Dijon mustard (e.g. Maille Dijon with honey)
• e.g. tomato paste
• salt and pepper
• 250 g bacon (belly bacon), streaky, smoked
• 1 medium-sized onion(s) or 1 large, to taste
• lots of parsley, chopped
• e.g. carrot(s), cut into pieces
• Celery or similar, cut into pieces
• some vegetable stock
• possibly caramel coloring

Instructions

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

Roulades with special filling, a juicy variant

First, slice the bacon, not too thinly, into strips and fry in a pan. Then add the onion, sliced ​​into thin half rings, and sauté. Season with pepper, salt if desired, and mix in the finely chopped parsley. Let cool slightly. Season the roulades with salt and pepper. Add a dollop of tomato paste and Dijon mustard to each roulade, mix gently with a knife, and spread the filling, not too thinly, over the entire roulade. Add the filling (you can determine the amount yourself). Roll up the roulades and secure them. Heat a little oil in a casserole dish, sear the roulades on all sides, and remove them from the pan. Briefly roast the carrot and celery pieces, deglaze with red wine, and add vegetable stock (not too much). Return the roulades and simmer for 60-90 minutes. Then thicken the sauce slightly with cornstarch and season to taste. Since, in my opinion, a beef roulade sauce must be dark and glossy, I’m going to use Grandma’s bag of tricks for the color and forego crème fraîche and other “whitening agents.” Side dishes usually include spaetzle and vegetables of your choice. Variation: For the filling, your imagination is of course unlimited; you can add sliced ​​mushrooms or something similar to the base mixture (bacon, onions, parsley). Just experiment.