Beef roulades in red wine sauce

Ingredients for 6 servings:

• 6 beef roulades
• 2 packs of bacon
• 2 carrots
• 2 gherkins
• 1 onion(s)
• 1 jar beef stock, 400 ml
• 1 bottle of red wine, dry
• Mustard
• salt and pepper
• chili powder
• Clarified butter
• Sauce thickener

Instructions

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

Classically filled with carrots, onions and gherkins, braised in red wine

Season the roulades with salt, pepper, and chili powder, brush with mustard, and cover with a thin layer of bacon. Cut the carrots, onions, and gherkins into thin sticks. Place one or two sticks of carrot, gherkin, and onion on each end of the roulades and roll them up. Secure them with roulade pins or kitchen string to prevent them from falling out. Heat clarified butter in a large pot and sear the roulades all over. Deglaze with the stock and add enough red wine to just cover the roulades. Bring to a brisk boil, then simmer over low heat with the lid half-closed for about 2 hours. Remove the roulades and remove the roulade pins or string. Bring the sauce to a boil, then thicken with a little sauce thickener and season to taste. Return the roulades to the sauce and heat back up. Serve with boiled potatoes, potato dumplings, or napkin dumplings. Brussels sprouts as a vegetable go just as well with it as classic red cabbage.