Beef roulades

Ingredients for 4 servings:

• 4 beef roulades
• 1 Knackwurst, cut into sticks
• 5 pickled gherkins, cut into sticks
• e.g. tarragon mustard
• 1 liter beef broth
• 300 ml red wine
• 1 onion(s), roughly chopped
• 1 tbsp tomato paste
• 3 bay leaves
• 1 tbsp marjoram
• e.g. corn starch
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Pound the meat thinly and season both sides with salt and pepper, then spread mustard on one side. Place half of the knackwurst and some of the gherkins on each slice, roll up, and secure with toothpicks. Sear the roulades on all sides in a hot pan, then remove from the pan. Briefly fry the tomato paste in the pan and deglaze with red wine. Pour in the beef stock and bring to a boil. Add the remaining gherkins, the roughly chopped onion, the bay leaves, and the marjoram. Return the roulades to the sauce and simmer over medium heat for about 1.5 hours. Stir occasionally. Remove the roulades. Strain the sauce, season with salt and pepper, and thicken with cornstarch.