Summary

Ingredients

• 6 beef roulade (s)
• 2 carrot (s)
• 2 small onions
• 2 cloves garlic
• 3 pickled cucumber (s)
• 12 slices bacon or Black Forest ham
• Mustard, hotter
• Clarified butter or highly heatable oil for frying
• salt and pepper
• 0.75 liter ¾ vegetable broth or meat broth
• 1 dash red wine, dry

Print Recipe Pin Recipe

Instructions

1. Chop an onion and the two cloves of garlic into large pieces. Cut the second onion into very thin rings. Clean the carrots and cut into rings. Cut the pickles into fine wedges.
2. Lay out the roulades, brush with plenty of hot mustard, season with salt and pepper. Then place 1-2 slices of bacon or Black Forest ham in the middle, cover with onion rings and cucumber to taste, roll up and fix with toothpicks or roulade needles.
3. Heat the clarified butter or oil in a roasting pan on the stove and brown the roulades with the coarsely chopped onions and garlic on all sides, leaving the roasting pan open. Then deglaze with the broth. Add the carrot slices to the broth, add a dash of red wine and cook covered in the oven (fan oven 180 degrees) for 1.5 to 2 hours. Pour more water if necessary. The broth boils down quite a bit, which is also what makes the sauce taste irresistible later on.
4. We usually eat dumplings and red cabbage or spaetzle and salad.