Beef roulades with carrot filling

Ingredients for 4 servings:

• 4 carrots, young
• 4 cucumber(s) (pickles)
• 1 onion(s)
• 4 slice(s) of beef roulade(s) (180 g each)
• 4 tbsp mustard, hot
• 8 slice(s) smoked streaky bacon
• 2 tbsp oil
• salt and pepper
• 375 ml meat broth
• 2 tsp tomato paste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and trim the carrots, then quarter them lengthwise. Drain the cucumbers and dice finely. Peel and finely chop the onion, then mix with the cucumbers. Flatten the meat slightly with the heel of your hand. Spread with the mustard and top each with two slices of bacon. Spread the carrots and onion mixture on top, fold in the edges, and roll up the meat slices. Secure with roulade pins. Heat the oil in a pan. Season the roulades with salt and pepper. Then fry them all over in the hot oil. Pour in the stock, cover, and simmer over low heat for about 90 minutes. Season the sauce with tomato paste, salt, and pepper, and serve with the roulades.