Beef roulades

Ingredients for 4 servings:

• 4 beef roulades
• 2 m.-sized onion(s)
• 2 m.-large gherkins
• 4 slice(s) bacon, fatty or streaky
• 4 tsp mustard, hot
• 2 tsp tomato paste
• 1 m.-sized carrot(s)
• ½ small leek(s)
• 1 tsp horseradish, grated
• 75 ml red wine, dry
• salt and pepper
• Sauce thickener, dark
• some margarine for frying
• ½ liter vegetable broth

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

housewife-style

Rinse the roulades under cold water and pat dry. Place the roulades next to each other and sprinkle with a little salt, then spread a teaspoon of mustard on each and sprinkle with a little pepper. Now place the bacon slice, 1/4 of a gherkin, and 1/4 of an onion on top, roll up the roulades, and pin them together. Heat the fat in a casserole dish and sear the roulades on all sides. Meanwhile, trim and roughly chop the carrot and leek. Add the vegetables and the remaining chopped onion and cucumber, simmer for about 3 minutes, and then deglaze with the vegetable stock. Add tomato paste and horseradish and season with red wine. Depending on your taste, you can use a little more than 75 ml. Let the roulades simmer gently in this stock for about 2.5 hours, adding a little water now and then. Once the cooking time is over, remove the roulades and keep warm. Pour the stock through a sieve; discard the vegetables. Thicken the fine sauce with a little dark sauce thickener, but be careful not to use too much, so it doesn’t become a “pudding sauce.” Serve the roulades with boiled potatoes or dumplings and red cabbage.