Beef roulades with sheep's cheese

Ingredients for 2 servings:

• 6 beef roulade(s) from the topside
• 6 tbsp mustard
• 1 package of sheep’s cheese
• 3 large onions, red
• 2 thick bell peppers, red
• 10 tomatoes
• 4 gherkins
• little garlic
• 1 tbsp pepper
• 1 tbsp salt
• 1 bottle of red wine

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours 10 minutes; Total time approx. 3 hours 55 minutes

Deseed the bell peppers and cut into strips. Peel and halve an onion, and also cut into strips. Trim both ends of the gherkins and cut the cucumbers and feta cheese into strips. The strips should be roughly the same thickness. Place the roulades on the work surface, flattening them slightly if necessary. Sprinkle each with 2 pinches of salt and 2 pinches of pepper and spread with 1 tablespoon of mustard. I only use Bautzen mustard, as it doesn’t have as strong a flavor as Löwensenf, for example, because I want to taste the flavor of the meat. Place 2 strips of bell pepper, 2 strips of gherkin, 1-2 half onion rings, and 2 strips of feta cheese on the front end of the roulade. Then roll tightly from front to back. Pin them together with a fork or tie them together, whichever you prefer and are able to. Heat a little oil in a roasting pan. Sear the roulades on all sides to develop roasted aromas. When the roulades have the desired color, remove them. Now add the remaining finely chopped red onions to the roasting pan and fry them on their own until they caramelize slightly. Then add the garlic, the remaining diced bell peppers, and the chopped tomatoes to the roasting pan and do not let them burn. When everything is well browned, deglaze with a little red wine, about a normal glass. Now add the roulades to the stock and press them in until they are half covered. Place the roasting pan with the lid on and place it in the oven at about 130 – 150 °C (top/bottom heat) for about 2.5 hours. Add a little red wine now and then if necessary. After 2.5 hours, remove the lid from the roasting pan and return it to the oven for another 40 minutes at 170 °C. Keep an eye on the pan to make sure the liquid doesn’t evaporate completely and add more wine regularly. After the last 40 minutes, turn off the oven, remove the roasting pan, and serve the roulades with the sauce on plates. Whether you puree the sauce or not is up to you. If you do, it will be creamy and not too runny. It will thicken on its own.