Beef roulades with Brussels sprouts

Ingredients for 4 servings:

• 8 small roulade(s), thin, made from beef (approx. 90 g each)
• 4 tbsp mustard
• 2 m.-sized onion(s)
• 4 gherkins (approx. 40 g each)
• 8 slices of bacon (approx. 100 g)
• 3 tbsp oil
• ½ liter vegetable broth
• 200 ml wine, red, dry
• 500 g Brussels sprouts
• salt and pepper
• 40 g butter or margarine
• 50 g breadcrumbs
• 2 tbsp sauce thickener, dark

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the meat and spread with 2 tablespoons of mustard. Cut 1 onion into eighths and the other into cubes. Cut each cucumber lengthwise into 4 slices. Place 2 cucumber slices, the onion wedge, and the bacon on the meat. Roll up and secure. Heat the oil and brown the roulades all over. Remove from the pan. Brown the diced onions in the oil, add the stock and wine, and stir in 2 tablespoons of mustard. Cover and simmer the roulades over low heat for 35-45 minutes. Cook the Brussels sprouts in salted water for about 15 minutes. Melt the fat and brown the breadcrumbs in it. Remove the roulades and keep warm. Strain the sauce and bring to a boil. Thicken with a sauce thickener. Season with salt and pepper. Mix the Brussels sprouts with the breadcrumbs. Serve everything. Serve with parsley-dried potatoes.