Beef roulades overnight

Ingredients for 6 servings:

• 6 large beef roulade(s), fresh from the butcher
• 6 slices of bacon
• 6 m.-large gherkins
• 200 ml mustard
• 1.1 liters of water
• salt and pepper
• Paprika powder, sweet
• 1 tbsp clarified butter
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 20 minutes

guaranteed to succeed grandma’s style, without onions

Finely dice the bacon and gherkins. Place the roulades on a chopping board, season both sides with pepper, salt, and paprika, and spread generously with mustard. Top with a handful of bacon and gherkin cubes, roll up, and secure with kitchen string or roulade pins. Make sure no filling is lost at the ends. Heat clarified butter in a pan or a sufficiently large roasting pan. Sear the roulades in an uncovered roasting pan on all sides, including upright, for several minutes at high heat, turning frequently. The meat should have a nearly blackened crust. Pour in 600 ml of water. Reduce the heat to medium and simmer uncovered for 90 minutes, turning at least every 15 minutes. Add 200 ml of water after 1 hour, 200 ml after 1.5 hours, and another 200 ml at the end. Remove any pins or kitchen string from the roulades. Return the roulades to the roasting pan, cover, and let them cool and mature overnight. The next day, let them rest while still warm. Dissolve the cornstarch in 100 ml of water. Season the sauce with pepper, salt, and mustard to taste. Add a little water if necessary. Thicken with the cornstarch, bring to a boil, and serve. The roulades are delicious with dumplings and red cabbage.