John Myers
Ingredients for 4 servings:
- 4 beef roulades – cut from the leg by the butcher
- Mustard, medium hot
- 12 slice(s) bacon (breakfast bacon)
- Spice(s), dried: marjoram, rosemary, basil, oregano, peppercorns and capers
- Butter, olive oil
- Root vegetables: celery, carrot, leek
- salt and pepper
- Beer
- 1 onion(s), in small cubes
- Tomato paste
- Sour cream
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Seasoning paste for the roulades: Mix mustard, dried spices, capers, and a little olive oil and brush the roulades with it. Place the bacon on top and then add more of the mustard mixture. Roll up the roulades, secure them with a toothpick, and rub with salt and pepper. Brown the roulades all over in butter and a little olive oil. Remove the roulades and sauté the root vegetables with the tomato paste in the pan’s gravy. Deglaze with water and a splash of beer. Add the roulades and simmer over medium heat for about 1.5 hours. Strain the gravy, remove the fat, and thicken with sour cream.
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