Summary

Ingredients

• 6 beef roulade (s)
• 2 packs bacon
• 2 carrot (s)
• 2 pickled cucumber (s)
• 1 onion (s)
• 1 glass beef stock, 400 ml
• 1 bottle red wine, drier
• mustard
• salt and pepper
• Chili powder
• Clarified butter
• Sauce thickener

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Instructions

1. Cut carrots, onions, and pickled cucumbers into narrow sticks.
2. Season the beef roulades with salt, pepper, and chili powder. Brush with mustard and thinly cover with bacon. Place 1-2 sticks of carrot, pickled cucumber, and onion on each end of the roulades, then roll them up tightly. Secure with roulade needles or kitchen twine.
3. Heat clarified butter in a large saucepan over medium-high heat. Fry the roulades on all sides until browned all over, about 5 minutes.
4. Deglaze the pan with the beef stock, then pour in enough red wine to just cover the roulades. Bring to a boil, then reduce heat to low. Cover with the lid half-closed and simmer for 2 hours.
5. Remove the roulades and discard the roulade needles or twine. Bring the sauce to a boil over medium-high heat. Thicken with sauce thickener according to package directions and season to taste with salt and pepper.
6. Return the roulades to the sauce and heat through over low heat for 2-3 minutes until warmed throughout.