Beef roulades with minced meat and cucumber

Ingredients for 4 servings:

• 4 beef roulade(s), well hung
• 2 tbsp, heaped mustard, hot
• 12 slices of bacon
• 400 g minced meat, unseasoned
• 4 medium-sized gherkins, finely diced
• 1 small onion(s), finely diced
• 1 m.-sized egg(s)
• 2 tbsp parsley finely chopped
• n. B. salt and pepper, black
• Paprika powder
• 2 tbsp, heaped clarified butter
• 750 ml beef bouillon, fresh or instant if necessary
• 1 tbsp, heaped cornstarch
• 1 cup water, cold
• 200 ml cream, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Home cooking

Knead the minced meat, cucumbers, onions, egg, salt, pepper, and parsley into a stuffing. I always do this with disposable gloves. Spread the roulades on a clean kitchen towel, pat dry with a piece of kitchen paper, season with salt, pepper, and sprinkle with paprika. Spread the mustard on top with a knife, place three slices of bacon on each roulade, and spread the stuffing evenly, leaving the edges free. Fold in the sides slightly, then roll the roulades up tightly, starting at the narrow side, and secure with one or two toothpicks. Heat the clarified butter in a roasting pan over high heat until it stops bubbling. Brown the roulades all over in the very hot clarified butter for about 10 minutes. Then pour in the hot beef stock, bring to a boil once, reduce the heat (level 4 of 9), and braise the roulades with the lid closed for 90 minutes. Check occasionally to make sure there’s enough liquid in the pot; add a little hot water if necessary. Remove the roulades from the liquid and keep warm in the oven. Mix the cornstarch in a cup of cold water until lump-free, add this to the sauce, and let it simmer for 2-3 minutes while stirring. If you like, you can refine the sauce with 200 ml of cream. We like to serve this with bread dumplings and red cabbage or a green bean salad, but potatoes or pasta also make excellent side dishes.