Summary

Ingredients

• 4 beef roulade (s)
• 1 tablespoon oil
• 1 tablespoon mustard, if possible Dijon mustard
• salt and pepper
• 100 g bacon, mixed, smoked and finely sliced
• 1 onion (s), finely chopped
• 2 pickles, finely chopped
• 2 tablespoon clarified butter or lard
• 1 tablespoon flour
• 1 liter buttermilk

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Instructions

1. Spread out the roulades, massage in some oil, spread mustard on top, pepper and salt, then let rest for 15 minutes.
2. Mix the bacon, cucumber and onions and spread over the meat. Roll up the roulades and secure with toothpicks, roulade needles or string. Turn in the flour.
3. Heat the fat in a saucepan and fry the roulades well on all sides. First pour in some water, bring to the boil and add the buttermilk, enough to just cover the roulades. Simmer on a low flame for about 2 hours until the roulades are soft, depending on the size. Season the sauce to taste before serving.
4. Any type of pasta or dumpling fits as a side dish. We love the Bohemian dumplings and red cabbage with it.
5. The rest of the roulades, cut horizontally, are very suitable for a cold buffet.