Layered roulade from the oven

Ingredients for 4 servings:

• 11 beef roulade(s)
• 16 slices of bacon
• 1 jar of pickles
• 3 large onions
• 1 tube(s) mustard
• salt and pepper
• 200 g carrot(s)
• 150 g celery
• 150 g onion(s), red
• 150 g leek
• 1 tbsp tomato paste
• 300 ml red wine
• 1 liter of broth
• Fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 5 minutes; Total time approx. 2 hours 35 minutes

Peel the large onions and slice into strips. Cut the gherkins into strips. Place two roulades next to each other, overlapping. Season with salt, pepper, and spread with mustard. Cover with four slices of bacon, then add the onions and gherkins. Fold them together to form a small parcel, ensuring nothing falls out. Continue to make four more roulade parcels in this way. Stack them on top of each other, and place the last roulade on top as a lid. Tie the entire parcel tightly with kitchen string to hold it together. Brown on all sides in a roasting pan or a sufficiently large frying pan. Remove from the pan and set aside. For the sauce, dice the vegetables. Brown in oil in a roasting pan or a large, deep frying pan, briefly fry the tomato paste, then deglaze with the red wine. Reduce slightly, then add the stock. Reduce again slightly. Add the layered roulade to the sauce in the roasting pan. If you don’t have a roasting pan, use a deep casserole dish. Braise uncovered in the oven at 160°C for about 2.5 hours. Since we love gravy, we always double the recipe.