- 4 Beef roulades large
- 4 tbsp Mustard medium hot
- 4 Cucumber, sweet and sour Stiksi from Hengstenberg
- 4 Juniper belly or breakfast bacon
- 1 bunch Chopped parsley
- 4 small Onions
- 2 Garlic cloves pressed
- 5 tbsp Oil
To prepare the sauce, the vegetables are cut into small pieces
- 2 Carrots
- 1 Parsley root
- 100 g Celery bulbs roughly diced
- 2 Garlic cloves chopped
- 1 tbsp Tomato paste
- Pinch of pepper and salt
- 1 Small chilli or hot peppers, pay attention to the heat
- 6 Chopped onions
- 250 ml Dry red wine
- 50 ml Sour cream
- 1000 ml Beef or vegetable broth
Process the roulades.
- 4 Chop onions, sauté with parsley, add garlic at the end, set aside. Wash the meat, dry it with crepe, season with salt, pepper and brush with mustard. Halve the cucumber sticks and place on the narrow side of the roulade. Then put the bacon strips on top, and finally spread the onion-Peterling-Knofi mixture.
- Now roll up the roulades, tucking in the sides a little. With sausage twine or kitchen twine with a length of 60 cm. embed. Salt and pepper to roll in flour.
- Fry in a saucepan with 5 tablespoons of oil, all sides should be nice and brown. Remove the roulades and set aside. Preheat the oven to 100 °.
- Now put the vegetables and onions in the same saucepan, stew the chilli and tomato paste, add the Knofi last. Then deglaze with red wine and reduce a little. Add the stock in portions, then return the roulades to the sauce.
- The saucepan is now left in the oven at 100 ° for approx. 3 hours, pouring the stock over more often. After this time do the cooking test with a kebab skewer, it should easily go through the meat. Now you can take the meat out again, possibly also remove the vegetables. Finally, refine with the sour cream and possibly make it creamy with a sauce thickener.