Beef roulades with apricot filling

Ingredients for 6 servings:

• 6 large beef roulades
• 12 slice(s) breakfast bacon
• 250 g apricot(s), dried
• salt and pepper
• Mustard, medium hot
• 2 tbsp clarified butter
• 200 g sweet cream
• possibly cornstarch or sauce thickener

Instructions

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

Almost classic, but then again completely different

Lightly flatten the roulades with a meat tenderizer, season with salt and pepper, and spread a thin layer of mustard on the inside. Place two slices of bacon and two to three roughly chopped apricots on each slice of meat. Roll them up as usual and pin them securely. Heat the clarified butter in a large casserole dish and fry the roulades all over until dark brown (not black!). Then deglaze with ½ to one glass of water (if you have it, you can also use a light beef or vegetable broth). Place the lid on the dish and braise the roulades for about 1 to 1.5 hours (you can also cook them in the oven at 180°C fan-assisted). When the roulades are tender, remove them from the dish. If necessary, top up the stock with water, broth, or wine (e.g. Riesling), and bring to a boil. Refine with cream and, if necessary, thicken with starch dissolved in water or a sauce thickener. Season again with salt, pepper, and mustard, if desired. Quarter the remaining apricots and add them to the sauce with the roulades, letting them simmer for a while. Serve with tagliatelle (egg or wedding noodles) or spaetzle, carrots, or a small mixed salad. The wine should complement the slight sweetness of the roulades.