Beef roulades in Lower Bavarian style

Ingredients for 6 servings:

• 6 beef roulades
• 6 slices of ham
• 2 carrots
• 2 gherkins
• 2 eggs, hard-boiled
• 1 onion(s)
• Mustard, medium hot
• salt and pepper
• 1 shot of red wine
• Sauce thickener
• 350 ml broth
• 1 tsp tomato paste

Instructions

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

Peel the carrots and eggs. Then dice the carrots, eggs, pickles, and onion. Pound the beef roulades well and season both sides with salt and pepper. Spread mustard on one side of each roulade and top with a slice of ham. Place about 1 teaspoon each of carrots, cucumbers, eggs, and onion on one end of the roulade and roll up the roulade from that side. Secure the roulades with toothpicks or skewers to prevent any pieces from falling out. Sear the roulades in a pressure cooker until crisp, then add the remaining carrots and onions, along with the tomato paste. When the onions are translucent, pour in the broth to cover the roulades. Close the pressure cooker and cook the roulades for about 15-20 minutes. Then remove the roulades and finish the sauce. Add a splash of red wine and thicken the sauce with a sauce thickener, then season with salt and pepper. Add the remaining cucumbers and eggs to the sauce. Serve with spaetzle or potatoes.