Mom's beef roulades

Ingredients for 4 servings:

• 4 large beef roulades
• 4 small onions
• 4 large gherkins
• 4 large slices of bacon, fat green
• 1 jar mustard, medium hot
• n. B. Sauce thickener, dark
• e.g. cream
• n. B. Clarified butter
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Just like in childhood – no frills!

Spread the beef roulades on a large kitchen table, season with salt and pepper (don’t skimp!). Depending on the size of the roulades, spread up to a tablespoon of mustard over the entire surface. You can be generous here. The mustard won’t be as overpowering later, but it will tenderize the meat nicely. Dice the cucumbers and onions and make a small pile on one side, but don’t spread it around. Place a slice of bacon on each one. Start rolling up on the side with the diced pieces. Wrap tightly so nothing falls out later. Tie the “package” securely with kitchen string, don’t forget the corners! It doesn’t matter if the mustard gets on the outside of the roulade. This is great for the sauce later! Heat clarified butter in a large roasting pan until very hot. Sear the roulades on all sides. They need to be nicely browned all over for the right flavor. You can fry any leftover diced onions and cucumbers with a tablespoon of mustard along with the roulades. After searing, add water or beef stock until 3/4 of the roulades are covered. Then, cover and place in the oven. The correct temperature depends on the oven and roasting pan. I always use around 120 degrees Celsius with fan/convection oven. Depending on the size of the roulades, the braising time is 2-3 hours. Occasionally poke the meat with a knitting needle or something similar. If the needle pierces through butter, it’s perfect. Just don’t take it out too early. The perfect roulade should practically fall apart on its own. This will result in a perfectly tender result. When the meat is cooked, remove it and set aside. Strain or puree the sauce if necessary and season with salt, pepper, and mustard if desired. Now, after bringing back to a boil, add enough sauce thickener to make the sauce nice and creamy. A good splash of cream is essential. This rounds out the flavor. We always serve it with homemade dumplings and red cabbage. A dream come true! Have fun cooking!