Beef roulade according to home cooking

Ingredients for 4 servings:

• 4 beef roulades
• Bacon, fat
• 2 large onions
• 2 gherkins (Spreewald) from the jar
• ½ small carrot(s)
• Mustard
• Paprika powder, sweet
• lemon juice
• salt and pepper
• Bay leaf
• Water
• Marjoram, dried
• Celery, dried
• margarine
• Tomato paste, from the tube

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Pat the beef roulades dry, flatten them if necessary, and coat them with salt, pepper, and mustard. Then, while still cool, cut the fatty bacon into very thin strips. Cut the gherkins and onion into strips, too, and place this on the roulades as a filling, then roll them up with white string. Sprinkle the rolled roulades with sweet paprika and sear them in the margarine in an old iron pot. Then sear the second onion with the finely chopped carrot and, if desired, a dollop of tomato paste (tomatoes are also an option). This should be quite vigorous, and then you can top up with water. To flavor the stock, add the bay leaf, a pinch of marjoram (you shouldn’t taste it), salt, and the dried, ground celery leaves, but not too much. Now bring the roulades to a boil and simmer over low heat for about 1.5 to 2 hours, until tender. Finally, just before serving, add ground pepper and a few squeezes of lemon. You can thicken the dish with a sauce thickener, but it’s not necessary because of the large onion. My Thuringian dumplings and red cabbage go well with it as a side dish. It’s a festive meal and very time-consuming. Nevertheless, enjoy your meal and have fun recreating a tried-and-true recipe.