Einbeck beer roulade

Ingredients for 4 servings:

• 8 slice(s) beef from the leg (thin slices)
• 6 m.-sized onion(s)
• 4 medium-sized gherkins
• 3 carrots
• 1 bunch of soup vegetables
• Water
• 120 g breakfast bacon
• 100 g mustard (e.g. Einbecker kitchen mustard, Dijon mustard)
• 150 ml beer (dark beer, e.g. Einbecker Dunkel, Köstritzer)
• 1 tbsp, leveled cornstarch
• 3 tbsp oil
• 1 tbsp butter
• 500 ml vegetable stock
• salt and pepper
• 3 tbsp water

Instructions

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

traditional beef roulade in beer sauce

First, prepare the vegetables. For the filling (per roulade): Slice 1/2 medium to large, peeled onion and cut 1/2 medium-sized gherkin (or 2-3 small cornichons) lengthwise into strips. Sauté 1/4 peeled carrot in a little water and butter and also cut into strips lengthwise. For the roasting mixture, dice 2 medium to large, peeled onions, 1 peeled celery root, 1 peeled carrot, and about 1/3 of a leek. Rinse the beef slices with a little water and pat dry with a paper towel, then season with salt and pepper. Spread each slice of meat with 2-3 level teaspoons of mustard. Slice the bacon (or use sliced ​​breakfast bacon) and place 1-2 slices per roulade on the mustard. Place the prepared vegetable filling in the center of the beef slices. Roll up the beef slices starting at the narrow end and secure the end with a roulade pin. Heat 3 tablespoons of cooking oil in a saucepan or roasting pan (with a lid). Sear the roulades vigorously on all sides. Briefly sear the prepared vegetables for the pan juices. Deglaze with about 150 ml vegetable stock and 100 ml beer. Braise the roulades with the lid on over low heat for about 75 minutes. Turn the roulades occasionally and add a little more beer and/or vegetable stock. Then place the cooked roulades on a plate, cover with aluminum foil, and keep warm in an oven preheated to 50°C (top/bottom heat). Place the pan juices in a tall saucepan, add 300 ml vegetable stock, and bring to a boil. Mix about 1 level tablespoon of cornstarch with 3 tablespoons of water and add to the pan. Simmer uncovered over low heat, stirring frequently, for about 5 minutes, then puree. Season the sauce with salt, pepper, and mustard to taste. (Alternative to pureeing: instead of adding the roasting juices to the pot at the beginning, strain them through a sieve into the pot and add about 50 to 100 ml more vegetable stock.) Serve the roulades with red cabbage, potato dumplings and sauce.