Beef roulades with minced meat

Ingredients for 4 servings:

• 4 beef roulade(s) from the rump
• 500 g minced beef, minced pork or mixed
• 1 large onion(s), diced
• Salt
• pepper
• Paprika powder, sweet
• Mustard, medium hot
• 2 carrots
• 1 large onion(s)
• 2 tbsp tomato paste
• 2 tbsp mustard
• Fat (frying fat)
• 3 tsp cornstarch
• 1 liter of water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

old home recipe

Wash the roulades, pat dry, and brush with mustard. Mix the minced meat with the chopped onion, garlic, salt, pepper, and paprika. Spread the minced meat mixture evenly over the roulades and smooth it down. Then roll up the roulades and secure them with toothpicks or roulade pins. Sear the roulades on all sides in a roasting pan. Briefly fry the tomato paste, mustard, roughly chopped onion, and carrots. Deglaze with 1/4 cup water and simmer over low heat until the water has evaporated. Repeat this process until the meat is tender. This can take two to three hours. It’s best to do a fork test. Now place the roulades on a plate and remove the skewers or pins. For the sauce, mix the cornstarch with water and add it to the sauce base. Pour in the water and bring to the boil until the sauce has the desired consistency. Finally, season the sauce again with salt, pepper, paprika, mustard, and tomato paste. Tip: Use red wine or mulled wine instead of water.