Delicious beef roulades

Ingredients for 2 servings:

• 2 large roulades (beef)
• n. B. Mustard, medium hot
• 4 slices of bacon
• 1 m.-sized onion(s)
• 1 gherkin(s)
• some salt and pepper
• n. B. wine, red
• n. B. water
• some sauce thickener, darker
• 1 small bell pepper(s)
• some olive oil
• possibly garlic granules if needed
• Paprika powder

Instructions

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

in red wine sauce

If necessary, pound the roulades slightly, then pat them dry with a piece of kitchen paper. Season both sides with salt and pepper. Brush both roulades generously with mustard (the roulades should be well coated with mustard, the better the sauce will be). Place two slices of bacon lengthwise on each meat. Peel the onion and dice it along with the gherkins. Arrange them in the middle of the roulades, i.e., on top of the bacon. Roll up the roulades and secure the ends with as many toothpicks as you like. You can also use plain sewing thread instead. Heat a slightly larger pan (electric stove: level 4) and add the olive oil. When the pan is nice and hot, add the roulades and brown them on all sides until they are almost cooked through. Pour in the red wine so that they are not quite submerged halfway. Then pour in the water so that they are half submerged. Add more salt and pepper and some garlic granules. Then add plenty of paprika powder. Now clean the bell pepper, cut it into large cubes and add it to the roulades. Bring everything to a boil, stirring occasionally. Reduce the heat to low and put a lid on the pan. The whole thing should now simmer gently for 1 hour. After this hour, turn the roulades over and let them cook on the other side for about another hour. Then remove the roulades and place them on the plates. Now fish the bell pepper pieces out of the sauce. Now add a little sauce thickener and season to taste. Bring the sauce to a boil and wait until it reaches the desired consistency (the amount of sauce thickener required can vary). When the desired consistency is reached, the sauce is ready and can be poured over the roulades. Best enjoyed with plenty of sauce. Serve with red cabbage and dumplings or potatoes.