Uschi's tender beef roulades with vegetable filling in red wine sauce

Ingredients for 6 servings:

• 6 large beef roulades, thinly sliced
• Salt
• Pepper (Paris pepper and colored pepper)
• 6 tsp, heaped mustard, medium hot
• 1 bunch parsley, chopped, fresh or frozen
• 2 large onions, finely diced
• 2 medium-sized carrots, diced
• ½ stalk(s) leek, chopped
• 200 g ham, diced
• 2 tbsp palm fat
• 200 ml red wine (Dornfelder)
• 1 tbsp tomato paste, triple concentrated
• some caraway powder
• 1 small parsnip(s), finely chopped, optionally celeriac
• 1 garlic clove(s), finely chopped
• 1 tsp Fondor
• some nutmeg
• 1 liter vegetable broth
• 2 tbsp yogurt
• 1 pack of gravy

Instructions

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

Wash the roulades, pat dry, lightly salt both sides, and sprinkle with a little Parisian peppercorn mixture. Brush each roulade with mustard and then scatter a mixture of parsley, onions, carrots, and leeks on top, leaving a little of the vegetables left over. Sprinkle the diced ham on top, then fold in the sides and roll up the roulades. Secure with roulade pins or toothpicks. Sear the roulades on all sides in a roasting pan with hot palm oil. Add the remaining vegetables, parsnips, and chopped garlic, and brown everything while stirring. Add the tomato paste and brown briefly, deglaze with red wine, and reduce the wine. Then pour in the stock, place the covered roasting pan in the preheated oven, and braise the roulades at 140°C for about 2 hours. Turn the roulades over halfway through cooking and add a little more water if necessary. Before serving, stir in the yogurt and sauce cube, bring to a boil, and season to taste. I recommend serving with bacon dumplings and potato salad.