Hearty beef roulade

Ingredients for 4 servings:

• 4 beef roulades
• salt and pepper
• 4 tbsp mustard
• 2 onions
• 1 carrot(s)
• 4 small cucumbers (pickles)
• 1 stalk(s) Celery
• 4 slice(s) bacon, streaky (well smoked)
• 1 bunch of soup vegetables
• 3 tsp tomato paste
• ¼ liter red wine
• ½ liter meat broth or chicken broth
• 1 bay leaf, 1 sprig of thyme
• 4 sage leaves

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Season the roulades with salt and pepper, spread with mustard, and place a slice of bacon on each. Peel and slice 1 onion, trim the carrot and celery stalk, and cut each into 4 sticks. Layer the meat slices with the gherkin, carrots, celery, and onion rings, roll them up, and secure. Brown them well on all sides in a roasting tin. Trim and finely chop the remaining onion and soup vegetables, and fry briefly with the roulades. Add tomato paste and deglaze with red wine, then reduce. Add the meat or chicken stock with the spices. Braise in the oven at 180°C for about 90 minutes. Remove the roulades, spice leaves, and thyme. Purée the sauce finely with a hand blender and season with salt and pepper. Potatoes and pasta go just as well with this dish.