Beef roulades "Tino"

Ingredients for 2 servings:

• 4 large beef roulades
• 200 g Mett (onion Mett)
• 4 gherkins
• n. B. Mustard, medium hot
• 1 pack of soup vegetables
• 250 g tomatoes, pureed
• 250 ml vegetable stock
• 1 point gravy
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Spread the roulades on cling film, spread a little mustard on them, and season with salt and pepper. Cut the gherkins into thin strips and arrange them on top of the meat. Place 1/4 of the minced onion on each roulade, roll the meat up around the mince, and secure. Trim and finely chop the soup vegetables. Place the roulades in a casserole dish, brush with mustard again, and season with salt and pepper. Briefly bring the strained tomatoes, stock, gravy, and soup vegetables to a boil, pour over the meat, and place the dish in an oven preheated to 230°C. Reduce the temperature to 175°C and cook for about 1 1/2 hours. Pour the sauce over the roulades regularly, turning the meat halfway through cooking. Serve with boiled potatoes and apple-flavored red cabbage.