Beef roulades with arugula and Parmesan

Ingredients for 4 servings:

• 4 beef roulades, approx. 1 kg
• 4 onions, finely chopped
• 12 slices of bacon
• 125 g Parmesan, sliced
• 2 jars of Dijon mustard (250 g each)
• 2 cups beef stock
• 2 cups red wine
• 1 tsp, heaped Parmesan (Parmesan Italian Blend)
• 2 tsp, heaped tomato paste
• 6 cherry tomatoes
• 2 sprigs of rosemary, fresh
• salt and pepper
• 1 bunch arugula

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Wash and dry the beef roulades, season with salt and pepper. Brush them generously with mustard. The mustard tenderizes the meat. Distribute the finely chopped onions on top and generously cover with shaved Parmesan and arugula. Arrange 3 slices of bacon on top. Roll up the roulades starting at the narrow end, remembering to tuck in the sides. Tie them with twine. Brown the meat on all sides in hot olive oil. Add the quartered tomatoes and tomato paste. Sprinkle with the Parmesan Italian Blend and then deglaze with the beef stock and red wine. Now add the rosemary sprigs and simmer everything on low heat for about 2 hours. We served them with pasta and new potatoes. These roulades are simply different and very tasty.