Rafi's beef roulades

Ingredients for 2 servings:

• 4 beef roulades
• 4 tsp mustard
• some salt and pepper
• 2 onions, diced
• 2 large gherkins, diced
• 2 tbsp oil
• 1 pack of soup vegetables, frozen
• 1 tbsp tomato paste
• ¼ liter white wine
• ¼ liter vegetable broth

Instructions

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

very tender

Brush the roulades with mustard, season with salt and pepper, sprinkle with some of the onions and gherkins, roll them up, and secure each one with a toothpick. Brown them all over in oil in a roasting pan. Add the remaining onions, gherkins, soup vegetables, and tomato paste and fry everything until crisp. Deglaze with white wine and add the vegetable stock. The roulades should be about half covered with liquid. Braise in a covered roasting pan at 180 degrees (top/bottom heat) for 3 hours. The roulades will be so tender that you can pull the meat off. Drain the sauce, purée it, and serve with the roulades.