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. Season the roulades with salt, pepper and chili powder, brush with mustard and thinly cover with the bacon. Cut the carrots, onions and pickles into narrow sticks. Place one or two sticks of carrot, pickled cucumber and onion on each end of the roulades and roll them up. Fix with roulade needles or kitchen twine so that nothing can fall out.
2. Heat clarified butter in a large saucepan and fry the roulades all over. Deglaze with the stock and pour in enough red wine to just cover the roulades. Bring to the boil, then stew over low heat for about 2 hours with the lid half closed.
3. Take out the roulades and remove the roulade needles or the twine. Bring the sauce to the boil, thicken it with a little sauce thickener and season to taste. Put the roulades back in the sauce and let them get hot again.
4. Boiled potatoes, potato dumplings or napkin dumplings go well with it. Brussels sprouts as a vegetable go well with it, as well as the classic red cabbage.