Summary

Ingredients

• 2 onions)
• 1 carrot (s)
• 1 stick (s) celery
• 4 beef roulade (s)
• salt and pepper
• 3 tablespoon oil
• 4 tablespoon mustard
• 4 slices bacon, mixed or breakfast bacon
• 4 pickled cucumber (s)
• 1 bunch soup vegetables
• 3 teaspoons tomato paste
• 250 ml red wine
• 500 ml meat stock
• 3 bay leaves
• 1 sprig thyme
• 4 sage leaves

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Instructions

1. Peel the onions, cut one into eighths, the other onion and finely chop the pickles. Wash the carrot and celery and cut each into 4 sticks. Then season the roulades with salt and pepper, brush with mustard and top each with a slice of bacon. Spread the pickles, carrots, celery and the onion wedge on top. Roll up the roulades and fix them with toothpicks, roulade needles or roulade rings.
2. Heat the oil in a roasting pan and brown the roulades all around. In the meantime, wash the soup vegetables and cut them into small pieces, then add the chopped onions to the roulades and fry them. Add the tomato paste and toast it briefly, then deglaze everything with the red wine and let it boil down a little. Pour the meat stock and add the bay leaves, thyme and sage, cover and stew in the preheated oven (fan oven 180 degrees) on the middle rack for 1.5 hours.
3. Then take the roulades out of the stock, fish out the herbs and puree the sauce finely with a blender. Season to taste with salt and pepper. Serve the roulades in the sauce.
4. Tastes best with boiled potatoes and the sauce is simply delicious.