John Myers
Ingredients for 2 servings:
- 500 g beef roulade(s) cut into fine strips
- 4 onions, thinly sliced
- 200 g bacon, diced
- 2 gherkins, diced
- 2 tbsp mustard
- 750 ml broth
- 150 ml red wine
- possibly porcini mushrooms, dried, previously soaked in water
- possibly cornstarch
- possibly cream
- oil
- salt and pepper
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Fry the roulade strips in batches in the hot oil and remove from the pan. Add the bacon to the pan and let it simmer. Then add the onions and let it fry for a while. Then add the roulade strips back in and deglaze the dish with the red wine and stock. Now add the gherkins and, if using, the soaked porcini mushrooms with their liquid. Stir in the mustard and season with salt and pepper. Let the dish simmer over low heat until the meat is tender. Thicken the dish with a little cornstarch if desired and finish with cream. Serve with pasta, spaetzle, boiled potatoes, or simply a slice of bread and red cabbage, if you like. If children are eating with you, you can leave out the red wine and replace it with stock.
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