Beef roulades with egg

Ingredients for 4 servings:

• 6 beef roulades, thin, large
• 8 tsp mustard, hot
• 6 slices of bacon
• 3 gherkins, cut into thin strips
• 6 eggs, hard-boiled, peeled
• salt and pepper
• ½ cup cream or crème fraîche
• 250 ml red wine
• 250 ml broth
• 1 m.-sized onion(s)
• 1 sprig elderberries, fresh, or
• 3 tsp jam (cranberry jam)
• rosemary
• 1 tbsp lard or oil
• Cinnamon
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Per roulade: Spread the roulade out, spread with 1 tablespoon of mustard, season with salt and pepper. Place the cucumber strips on top (about 1/2 gherkin per roulade), then the bacon strip. Place the egg at one end. Roll the whole thing up into a compact package and secure with a roulade pin or tie. Finely dice the onion. Brown well on all sides in lard in a deep pan. Add the onion and continue to fry until the onions are golden. Deglaze with red wine and add stock until the roulades are covered. Add the elderflower heads (tied together) or, alternatively, the cranberry jam, another 2 teaspoons of mustard, and season with rosemary, nutmeg, and a little cinnamon. Simmer over low heat for about 20 to 30 minutes. Remove the roulades from the sauce, remove the pin or string. Then fish out the elderflower stalks and thicken the sauce with cream. Serve the roulades halved on a plate with spaetzle, red cabbage, and gravy. The roulades also taste delicious cold, and halved, they make a great eye-catcher at a buffet.