Summary

Ingredients

• 4 beef roulade (s)
• 2 carrot (s)
• 4 slices bacon
• 2 teaspoons mustard, hotter
• 4 cucumber (s)
• 2 onions)
• salt
• pepper
• Paprika powder
• 4 teaspoons tomato paste
• 4 teaspoons crème fraîche
• 1 bottle red wine, e.g. Bordeaux
• Vegetable broth, (instant)
• 3 teaspoons oil, (preferably olive oil)
• 1 bay leaves

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Instructions

1. Salt and pepper the roulades on both sides and sprinkle with paprika. Brush the inside of the roulades with mustard and cover each with one (possibly two) slices of bacon. Cut the onions, pickles and carrots into small cubes and mix. Then fill the roulades with it. Roll up the roulade and pin it with a toothpick or roulade needles.
2. Heat the oil in a saucepan, brown the roulades all around (you can dust them with a little flour beforehand, this will turn them nice and brown). Possibly the remaining onions / carrots / gherkin cubes in the pot and stew briefly, then fill up with red wine until the roulades are about half covered. Add the bay leaf and some instant broth. Simmer for about an hour in a closed saucepan over medium heat, add red wine if necessary.
3. Finally, remove the bay leaf, stir in the tomato paste, season again with the instant broth, and finally stir in the creme fraiche.
4. Noodles or raw potato dumplings go well with this.