Bavarian beef roulades in sweet mustard sauce

Ingredients for 4 servings:

• 4 slice(s) beef roulade(s) from the topside
• 1 small onion(s)
• 6 slices of bacon, approx. 80 g
• 4 large pickles
• e.g. mustard, sweet
• n. B. Mustard, medium hot
• e.g. salt and pepper
• Clarified butter
• 1 shot of cucumber juice
• n. B. cornstarch
• 1 dash of cream, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

with onion, bacon and pickle, from the pressure cooker

Season the roulades on both sides with salt and pepper, then spread a heaped teaspoon of sweet and medium-hot mustard on the inside. Place a quarter of an onion (cut into thin wedges like a tomato), a gherkin cut into thin strips, and about 4 strips of bacon in the middle of the first third of each roulade, then roll up the roulade. Secure with skewers or kitchen string. Tip: If the roulades from the butcher are very large, you can also cut them in half and make smaller roulades. Briefly fry the roulades all over in hot clarified butter in a pressure cooker, adding the remaining filling if necessary, and pour in about 700 ml of water (use a little more water for large, halved roulades). Bring everything to a boil. Close the lid of the pressure cooker and set the pressure cooker to pressure level 1. After about 30 minutes, turn off the stove and wait until the pressure cooker’s valve has lowered (this takes about another 10 minutes, so the roulades will be in the pot for about 40 minutes in total). Remove the roulades with a slotted spoon and remove the skewers or kitchen string. Now season the sauce with a dash of cucumber juice, salt, plenty of pepper, and sweet mustard (2-3 tablespoons to taste), and thicken with cornstarch. A dollop of cream is also welcome. Finally, carefully return the roulades to the sauce. We always serve them with spaetzle. The recipe is very simple, but I don’t like roulades as much as they do with this mustard sauce. Except at my parents’ house and my husband’s, I’ve never had them like this.