Summary

Ingredients

• 8 pieces beef roulade (s)
• salt and pepper
• 8 slices bacon, thin, streaky
• Mustard, hotter
• 1 onion (s), finely diced
• 2 large tomato (s), peeled, diced or canned tomatoes
• 250 ml beef broth
• 100 ml red wine
• fat
• possibly flour

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Instructions

1. Season the meat, brush with mustard and cover the slices of bacon. Roll up the roulades, pin them with chopsticks or tie them with cotton thread. Fry the roulades in fat all over in a pan.
2. Add the tomatoes and the bouillon. Cover the pan with a lid or aluminum foil and place in the oven at 175 degrees. Switch down to 150 degrees after 20 minutes. It takes about 2 hours to cook.
3. Gradually add the red wine and possibly a little more bouillon.
4. When the roulades are ready, it is best to chop up the liquid with a mixer and, if necessary, bind with a little flour and bring to the boil again.