Hunsrück roulades

Ingredients for 4 servings:

• 4 beef roulades
• Mustard (medium hot)
• 2 gherkins, halved
• 4 slices of bacon (breakfast bacon)
• 1 onion(s), cut into strips
• ½ liter beef broth
• ½ liter cream
• 3 tbsp clarified butter
• 1 onion(s), chopped
• salt and pepper
• possibly sauce thickener

Instructions

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

Place the meat roulade under a sheet of foil and pound it wide and thin with a smooth meat tenderizer. Then brush the meat all over with mustard. Add a little salt and pepper. Next, place a slice of bacon in the first third and add the halved cucumber and onion. Now roll it up, folding in the sides while rolling, and secure with toothpicks or tacks. Season the meat on the outside with salt and pepper. Heat the clarified butter until very hot, fry 1 chopped onion until translucent, and brown the roulades well on all sides. Then deglaze with the beef broth and simmer over medium heat with the lid closed for 1/2 hour. Remove the roulades from the broth. Bring the broth to a boil, add the cream, and then bring everything to a boil. Season with salt and pepper and purée the sauce with a hand blender until smooth. Thicken the sauce slightly with a sauce thickener or butter. For a side dish, I have boiled potatoes or spaetzle, and an endive salad with a slightly sour dressing.