Beef roulades

Ingredients for 4 servings:

• 4 roulade(s), made from beef, approx. 150g each
• 4 m.-sized onion(s)
• 250 g bacon (belly bacon with rind)
• 500 ml sauce (gravy)
• 100 ml cream
• salt and pepper
• some butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with bacon and onions

Lay out the beef roulades and lightly pepper the inside. Remove the rind from the bacon and cut into approx. 3 cm cubes, peel and halve the onions. Place a piece of bacon and half an onion into each roulade and roll up, folding in the sides so that the roulades are well sealed after rolling. Secure the roulades with one or two toothpicks. Heat 2-3 tablespoons of clarified butter in a roasting tin. Place the roulades in the hot clarified butter and brown on all sides. Add the remaining onion halves and the remaining bacon, including the rind, to the roasting tin and brown briefly, then pour in the gravy until the roulades are almost completely covered. Cover the roasting tin, reduce the heat, and let the roulades simmer in the sauce for approx. 75 minutes, turning them 2-3 times during the cooking time. After cooking, remove the roulades and strain the sauce through a fine sieve (the onions and bacon in the sieve make a delicious snack for the cook…). Pour the cream over the sauce and season with salt and pepper. Return the roulades to the sauce. Done! Wide ribbon noodles or potato dumplings are excellent accompaniments.