Auguste Beef Roulade

Summary

Ingredients

• 2 large beef roulade (s), thinly sliced
• 6 medium onion (s), (or more or less accordingly)
• 6 slices jerky meat, thinly sliced (by jerky I mean lean, streaked bacon)
• 0.5 liter ½ meat broth
• 1 tablespoon mustard, medium hot, ideally Dijon mustard
• 3 tablespoon oil, sunflower oil or another tasteless cooking oil
• salt and pepper
• 2 onions)
• Sauce thickener

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Instructions

1. Season one side of each roulade with salt and pepper. Turn over so the unseasoned side faces up. Cut 2 onions into thin rings. Spread a thin layer of mustard on the unseasoned side of each roulade. Layer bacon strips and onion rings on each roulade, leaving the edges free. Roll up each roulade tightly, fold in the sides, and secure with clamps or kitchen twine.
2. Cut the remaining onions into cubes.
3. Heat 3 tablespoons oil in a large saucepan or Dutch oven over medium-high heat. Sear the roulades on all sides until well browned, about 10-12 minutes total. Transfer to a plate.
4. In the same pan over medium heat, brown the onion cubes, stirring frequently, for 8-10 minutes until evenly golden brown. Do not let them blacken.
5. Return the roulades to the pan. Pour in the 0.5 liter warm meat broth. Bring to a simmer, then cover, reduce heat to low, and braise gently for 1 hour 30 minutes. Maintain a gentle simmer with small bubbles at the edges—do not allow vigorous boiling.
6. Carefully remove the roulades to a plate. Pour the braising liquid through a fine sieve into a bowl, using a wooden spoon to press the cooked onions through the sieve to create a sauce.
7. Return the sauce to the saucepan and bring to a boil over medium-high heat. Add sauce thickener while stirring, using the amount needed for your preferred sauce consistency. Simmer for 2 minutes.
8. Return the roulades to the sauce. Remove clamps or twine just before serving. Serve with bread, potato dumplings, red cabbage, rice, or salad.