Summary

Ingredients

• 4 beef roulade (s) from the top shell
• 4 slices bacon
• 1 tablespoon mustard, hot
• salt
• Black pepper from the mill
• 40 g lard
• 3 onion (s), roughly chopped
• 2 tablespoon tomato paste
• 125 ml red wine

For the filling:

• 200 g minced meat, half and half
• 2 tablespoon olives, green, chopped
• 3 shallot (s), chopped
• 1 egg (s)
• 1 clove garlic, pressed
• 4 gherkins
• salt
• Black pepper from the mill

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Instructions

1. Salt and pepper the roulades on both sides, brush with mustard and cover with strips of bacon.
2. Mix the minced meat with the olives, shallots, garlic and egg and season with salt and pepper. Spread the mixture on the bacon strips, place 1 gherkin in the middle, roll up the roulades and tie with kitchen twine.
3. Heat the lard in a casserole and brown the roulades on all sides. Add the onions and tomato paste, sauté briefly, pour on the red wine and cover everything over a low heat for 60 - 80 minutes.
4. Then remove the roulades and keep them warm on a preheated plate. Strain the sauce through a sieve, season to taste and pour over the roulades.
5. Serve with mashed potatoes.