Beef roulade

Ingredients for 2 servings:

• 2 beef roulades
• 1 tbsp mustard, hot
• 50 g minced meat, mixed
• 100 g bacon
• 5 mushrooms
• 1 large onion(s)
• 1 clove(s) garlic
• 1 pinch(s) of pepper
• 1 pinch(s) paprika powder
• 1 bunch of parsley
• 1 gherkin(s)
• Root vegetables (carrots, parsley, celery, leeks)
• 0.33 cup(s) broth
• 0.67 cup(s) wine, red, dry
• 1 bay leaf
• possibly cream, crème fraîche, possibly a dash of vinegar

Instructions

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

à la Toto

Season the inside of the beef roulades with salt and pepper and brush with the hot mustard. Then make the stuffing: Melt the bacon in a pan, then drain off any excess fat; add the finely chopped mushrooms and sauté. Add the contents of the pan to the minced meat. Add the finely chopped onion, garlic, spices, and finely chopped parsley. Mix everything well. Divide the stuffing into two, place each on a roulade, and press down slightly. Place half of a gherkin in the center of each stuffing. Then roll the roulades together and secure. In a pot (I personally prefer a pressure cooker), brown the roulades well on all sides in a little oil, then remove from the pan. Then briefly fry the chopped root vegetables in the remaining fat, deglaze with the stock and wine, add the bay leaf, and then place the roulades on top. Cover the pot tightly and let them simmer for a good 30-35 minutes (in a “normal” pot, at least an hour, more like 1.5). Remove the roulades, puree the vegetables with a hand-held blender, season to taste, and add cream or crème fraîche if desired. Thickening isn’t necessary, as the vegetables give the sauce the necessary thickness. This version with the stuffing inside doesn’t taste as bland as the usual roulades—it simply has more “inner life.” And the red wine gives the sauce a slightly acidic flavor. Add a splash of vinegar and it tastes almost like Sauerbraten. It goes perfectly with spaetzle or potatoes with red cabbage.